 In South Africa, a braai is far more than just a way to cook — it’s a ritual, a celebration, and a social gathering that brings people together. But if there’s one thing that can make or break your braai, it’s the wood you use.
The kind of wood you burn affects everything: the temperature of your fire, the smokiness of your meat, how long the coals last, and even how your guests remember the night. Whether you're planning a quick weeknight braai or a slow Sunday feast, choosing the right braai wood is essential. Let’s break down the best types of wood for your next braai, what makes them special, and what to avoid at all costs. Why Braai Wood Choice Matters The right braai wood doesn't just fuel your fire — it adds flavour, changes cooking times, and affects how easily you can control heat. A good hardwood burns clean, produces minimal smoke, and creates long-lasting coals ideal for consistent cooking. On the other hand, the wrong wood can ruin your food or even pose health risks. Best Woods for a Braai in South Africa Kameeldoring (Camel Thorn) Top Pick for Serious Braai Masters Native to the dry regions of South Africa and Namibia, Kameeldoring is a hardwood that's naturally cured over time by arid conditions. It’s one of the most prized woods for braai thanks to its high density and low moisture content. Why it’s great:
Sekelbos For a Flavourful Braai with Great Aroma Found across South Africa’s drier regions, Sekelbos is a trusted favourite for adding smoky depth to meat, thanks to its natural oils. Why it’s great:
Mopani Best for Long-Lasting Coals Mopani wood grows mainly in Limpopo and northern parts of South Africa. Known for being incredibly hard and termite-resistant, it's ideal for when you need a long, steady burn. Why it’s great:
Black Wattle Affordable and Eco-Friendly Choice As an alien species being cleared from many areas, Black Wattle is a sustainable and cost-effective option. It lights easily and burns with large flames — great for pizza ovens and potjies too. Why it’s great:
Rooikrans Western Cape Favourite for Quick, Hot Coals Rooikrans is another invasive species turned braai superstar. It’s especially popular in coastal areas for its reliable burn and aromatic smoke. Why it’s great:
Tip: Ensure the wood is dry and well-cured. Wet Rooikrans can smoke excessively and lose its heat potential. Woods to Avoid for Braai & Cooking Not all wood is safe — some can ruin your food, produce toxic smoke, or simply burn too fast. Avoid these: Softwoods (Pine, Fir, Spruce)
Green or Freshly Cut Wood
Toxic Trees (e.g., Oleander, Eucalyptus, Poison Ivy)
Mouldy or Fungal Wood
Pro Tip: Stick to Safe, Dry Hardwoods Your safest bet is always seasoned hardwood — dense, dry, untreated, and free of visible mould or sap. The wood should feel heavy, not spongy, and sound hollow when tapped. If you want great coals and even better flavour, don’t compromise on quality. Final Thoughts When it comes to a great braai, the wood you burn is just as important as the meat you cook. Whether you’re after deep flavour, long-lasting coals, or an eco-friendly option, South Africa offers a rich variety of excellent braai wood. So next time you fire up the grid, think beyond the meat — because every memorable braai starts with the right wood.
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