What fuel to use?

A braai is more than just a way of cooking.

The Importance of Using Braai Wood on a Braai

A braai is more than just a way of cooking—it’s a tradition, a social gathering, and an experience. While there are different fuel options available, using high-quality wood is best for achieving the best flavor and performance. So, why wood?

Enhances Flavor
      
One of the most important reasons for using braai wood is the rich, smoky flavor it imparts to food. Different types of wood, such as oak, acacia, or kameeldoring, offer distinct taste profiles that enhance meats, vegetables, and even bread. Unlike gas or charcoal, wood provides an authentic smoky aroma that elevates your braai experience.

Provides the Right Heat

Braai wood burns hotter and longer compared to many other fuel sources. Hardwoods, in particular, generate consistent heat, ensuring that food is cooked evenly and retains its natural juices. This makes wood an excellent choice for slow-cooking meats or achieving the perfect sear on steaks.
 
Better for Traditional Braai Cooking

Authentic braai cooking relies on open flames and glowing embers, which only wood can provide. From slow-roasted lamb to perfectly grilled boerewors, braai wood allows for various cooking techniques that gas or charcoal simply cannot replicate.

Choosing the right wood

When selecting wood, opt for dry, seasoned hardwoods that produce consistent heat and minimal smoke. By using high-quality braai wood, you enhance not only the taste of your food but also the entire braai experience. Whether it’s for flavor, heat, sustainability, or tradition, the right wood makes all the difference in creating the perfect braai.