Heritage Day Braai Essentials: Choosing the Best Wood

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:

• Burns slowly with consistent, high heat
• Produces very little smoke — won’t overpower your food
• Perfect for long, relaxed braais with friends

Tip: Look for pieces that are dense, heavy, and extremely dry — genuine Kameeldoring is top-tier.

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:

• Burns hot and long with little smoke
• Infuses food with a subtly sweet, smoky flavour

Tip: Properly seasoned Sekelbos has a slight yellow tinge. Avoid damp or freshly cut logs

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:

• Dense wood = long-lasting, intense coals
• Great for slow-cooked meats or potjies

Watch out: Due to its density, Mopani can be hard to light. Look for pre-cut pieces to make life easier.

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:

• Easy to ignite, even for beginners
• Burns hot and clean with minimal fuss

Tip: Avoid green or young wattle — seasoned wood gives the best performance with less smoke.

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:

• Lights quickly and creates high-quality coals
• Adds a subtle, smoky flavour to meat

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)

• High in sap and resin
• Burn fast, produce too much smoke, and can taste bad
• Treated or Painted Wood
• Contains chemicals like arsenic or creosote
• Releases toxic fumes when burned

 
Green or Freshly Cut Wood

• Too much moisture = lots of smoke, little heat
• Poor coal production and bad taste

Toxic Trees (e.g., Oleander, Eucalyptus, Poison Ivy)

• Some native and exotic trees release harmful toxins
• Can taint food and be dangerous to breathe

Mouldy or Fungal Wood

• Releases spores into the air and smoke
• Can cause allergic reactions and ruin food flavour

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.