The Best Woods for Braaiing in South Africa
Klein Karro Biltong - Introduction
In South Africa, a braai represents far more than mere cooking — it embodies tradition, community, and a lifestyle.
The selection of wood for your fire is equally as crucial as the meat on the grill.
Various woods burn at distinct temperatures, emit characteristic aromas, and generate coals with differing longevity.
Selecting the appropriate wood guarantees an ideal balance of heat, flavor, and ambiance for your braai.
Kameeldoring (Camel Thorn)
Heat Output: Very high
Burn Time: Very long
Smoke Level: Very low
Aroma: Mild, musky fragrance
Best For: Long, slow braais and large cuts of meat like brisket or lamb shoulder.
Why it’s popular: Known as the “King of Braai Woods,” Kameeldoring produces hot, slow-burning coals with virtually no smoke.
Its density makes it ideal for extended cooking sessions.
Sekelbos
Heat Output: High
Burn Time: Long
Smoke Level: Low
Aroma: Pleasant, bushveld aroma from natural oils
Best For: Quick braais with added flavor.
Why it’s popular: Sekelbos adds a distinctive aroma to meat while still producing strong heat.
It’s often combined with Rooikrans or Wattle for balanced flames and coals.
Mopani
Heat Output: Very high
Burn Time: Very long
Smoke Level: Low
Aroma: Rich, earthy
Best For: Heavy-duty, long-lasting fires.
Why it’s popular: Mopani is extremely dense and termite-resistant, making it perfect for outdoor storage.
It burns hot and long, though it can be difficult to light without a starter wood like Rooikrans.
Rooikrans
Heat Output: Very high
Burn Time: Long
Smoke Level: Low
Aroma: Neutral to slightly smoky
Best For: Weekend gatherings, lamb, and steak.
Why it’s popular: Rooikrans lights easily, burns hot, and produces excellent coals quickly.
It’s a favorite in the Western Cape and ideal for braaing large amounts of meat.
Conclusion
The wood you choose sets the pace and flavor of your braai.
Kameeldoring is best for long, slow cooks, Sekelbos adds aroma, Mopani delivers unmatched heat, Rooikrans is perfect for quick, hot fires, while Blue Gum and Black Wattle provide reliable alternatives.
By understanding the characteristics of each wood, you can elevate your braai from a simple meal to a truly authentic South African experience.
Charcoal vs Briquettes: What’s the Difference?
Introduction
When it comes to braaing or barbecuing, the choice of fuel can make a big difference in flavor, heat control, and cooking time.
In South Africa, two popular options are natural lump charcoal and compressed briquettes.
While both serve the same purpose of providing heat for cooking, they differ in how they are made, how they burn, and the results they deliver.
Lump Charcoal
Lump charcoal is made by burning hardwood in the absence of oxygen until only carbon remains.
It appears as irregular chunks of carbonized wood and is prized for burning hotter and faster than briquettes.
Because it produces less ash and responds quickly to airflow adjustments, it gives the braaier more direct control over heat levels.
Lump charcoal also adds a natural smoky wood flavor to meat, making it ideal for high‑heat cooking such as searing steaks or when authentic wood flavor is desired.
Briquettes
Briquettes are made from compressed charcoal dust mixed with binders like starch and sometimes additives to ensure consistent burning.
They are uniform in shape, usually pillow‑like blocks, and are designed to burn longer and more steadily than lump charcoal.
Briquettes produce more ash and are slower to ignite, but they are easier to maintain at a stable temperature.
Their flavor impact is more neutral compared to lump charcoal, which makes them well suited for low‑and‑slow cooking such as smoking brisket or chicken.
Key Differences
The key differences between the two fuels come down to performance and use.
Lump charcoal burns hotter but for a shorter time, produces less ash, and delivers a smoky flavor, making it perfect for quick braais and searing.
Briquettes burn longer, provide consistent heat, and are easier to manage for extended cooking sessions, though they produce more ash and less flavor.
Conclusion
Both lump charcoal and briquettes have their place in braaing.
Charcoal is best for quick, high‑heat cooking with authentic smoky flavor, while briquettes are ideal for long, controlled cooks where steady heat is essential.
The choice depends on your cooking style, the type of meat, and the flavor profile you want to achieve.
