What are the different types of braai wood and their smoke characteristics?

One condition is that this wood can be difficult to ignite.

If you use Mopani wood, you can use liquid to light the braai, but keep in mind that this may prevent you from enjoying the natural aromatic smoke of this braai wood.

The wood you use to add smoky flavor to meat comes in many shapes and sizes, such as chips, chips, granules, or sawdust. The best way to use these different forms of wood will depend on your situation. But it's not just any fire.

While you can easily cook your chops on the hood of a pastry shop in the midday heat of summer, authentic South African braai is a wood fire. In addition to that, we all know that a braai is not just based on wood or food, but on experience and on bringing together friends and loved ones, or on my youth, just an excuse to drink and have fun with the way. The choice of wood is a little more important if you're using an “old school” style wood smoker. 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.

The amount of wood you should add to the fire and when you should throw it away will also depend on the type of smoker you use and whether wood is your main source of heat or not. Dehydration occurs before the wood catches fire, so at this time the wood must be exposed to heat from an external source, such as burning wood or a match. Kameeldoring has the lowest moisture content of all known braai woods, since the African sun cooks it with a moisture content of between 0 and 1%. Worse still, unseasoned wood produces that unmissable sour smoke that causes concern in the neighborhood, as bystanders become increasingly nervous about having to finish cooking braai meat in the oven.

You have to choose between pieces of wood, chips, granules, discs and whole logs, and that's before you even decide which of the dozens of varieties of wood to use. If wood isn't the main source of heat, many pit experts find that adding the pieces of wood to the embers once they're hot, and the meat and thermometers are ready, is the easiest way to start producing smoke. People are obsessed with the type of wood they use for smoking, so you can imagine the distress that occurs when the suggestion of mixing woods is mentioned. Without a doubt, braai wood must be dry, since excess moisture creates that thick gray smoke that will cause your guests to run in circles around the fire to prevent them from suffocating.

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.

Nelson Hillered
Nelson Hillered

General bacon practitioner. Award-winning tv expert. Hipster-friendly introvert. Evil twitter guru. Infuriatingly humble twitter trailblazer. Typical pop culture trailblazer.