I bought three different types of wood and tried each one. Later, I came back and tried three more. So far I've tried Kanuka, Manuka, Pohutukawa, Puriri, Oak and Chewing Gum, and I'm getting a good idea of each of them. If you're interested in using wood for your next braai, check out the list below to see the best types of wood to use.
This wood is recommended for times when the braai is ready, but you'll still want to spend time socializing around the fire afterwards. However, due to its low density, soft wood cannot withstand prolonged braai unless you have an excessive amount of wood, as it burns faster, has worse charcoal qualities and also produces a lot of smoke. Hardwood is the preferred wood for keeping a good braai running due to its density and low humidity. Denser woods are ideal for slower braais, as they take a long time to burn and often burn at much higher temperatures.
This popular braai wood is an exotic invasive species and is mainly used in the Western Cape, although it can also be found in other parts of South Africa. The type of wood also plays a role, but my general rule is that a 5 kg bag will suffice for a braai with meat for 2 or 4 people. Dry wood is recommended over other types of wood because it is easier to ignite, burns faster and produces less smoke. Hardwood burns at a higher temperature for longer, this is partly due to the fact that the longer the wood burns, the more it heats up.
