The foundation of a successful braai rests entirely on your choice and management of wood, as dense South African hardwoods like kameeldoring, sekkelbos, or rooikrans are essential for creating the long-lasting, intense coals needed for cooking. Unlike softwoods that burn away too quickly into useless ash, these heavy hardwoods must be allowed to burn completely down until the active flames have entirely vanished, leaving behind a bed of white-hot, glowing embers. This process requires patience, usually taking 45 to 60 minutes, but it ensures a steady, clean residual heat that sears the meat perfectly without the risk of acrid smoke or soot tainting the food. By banking these coals strategically across your braai, you create distinct temperature zones—intense heat on one side for searing steaks, and a gentler, cooler zone on the other for slowly rendering fat on chops or simmering boerewors to perfection.