When it comes to a proper braai, the wood you choose makes all the difference. You want dense hardwoods that burn hot, last long, and leave you with a solid bed of long-lasting coals.
Here is a straightforward breakdown of the best options to use.
The Top Choices
1. Kameeldoring (Camel Thorn)
This is widely considered the king of braai woods. It is incredibly dense and heavy because it grows slowly in dry, arid regions.
- Why it works: It has an extremely low moisture content, meaning it catches fire easily and burns with an intense heat.
- The result: It produces heavy coals that stay hot for hours, making it perfect if you are cooking larger cuts of meat or hosting a long afternoon gathering.
2. Sekelbos (Sickle Bush)
Another fantastic Namibian hardwood, Sekelbos is famous for the natural oils found inside the wood.
- Why it works: As it burns, these oils release a distinct, rich aroma that adds a great smoky flavour to the food.
- The result: It burns hot, creates excellent coals, and is generally considered the best choice if you want the wood itself to flavour your meat.
3. Rooikrans (Red Garland)
If you are along the coast, especially in the Western Cape, Rooikrans is the local favourite.
- Why it works: It is an alien invasive species, so using it is also great for the environment. It burns slightly quicker than Kameeldoring but gets to the cooking stage faster.
- The result: It creates a classic, aromatic smoke and reliable coals for standard braais.
4. Mopane
Hailing from the northern parts of Southern Africa, Mopane is an ultra-tough wood that termites won’t even touch.
- Why it works: It is almost impossible to find a wood that burns hotter or longer than Mopane.
- The result: It leaves a tiny amount of ash and a massive amount of high-heat coals. It is perfect for cold winter nights when you want both heat for cooking and warmth for the crowd.
The Golden Rule: Whichever wood you pick, always ensure it is fully dry and seasoned. Wet or “green” wood will just smoke, struggle to burn, and ruin the flavour of your food.
If you are planning your next cookout, sticking to these hard options guarantees you won’t be left rushing for a bag of charcoal halfway through.