Braai wood for Barbecuing
When it comes to braaiing (or barbecuing) meat, the type of wood you use can have a significant impact on the flavour and aroma of the food. While there are many different types of wood that can be used for braaiing, some are better than others.
Here are some of the best types of wood for braaiing:
Kameeldoring: This is a popular wood in South Africa, where braaiing is a way of life. Kameeldoring (also known as camel thorn) is a very dense wood that burns slowly and produces a lot of heat. It also has a unique aroma that adds a delicious flavour to the meat.
Swarthaak: Another popular wood in South Africa, Swarthaak (also known as black thorn) is a hardwood. Swarthaak wood burns hot and clean and it is known for its unique, smoky flavour, that adds a delicious depth to any meat, fish, or vegetables that are grilled over it.
Wattle: This wood is commonly used in South Africa and Australia and is known for its high heat output and mild, smoky flavour. It's a fast-burning wood, so it's ideal for quick braais.
Hickory: A popular wood in the United States, hickory has a strong, smoky flavour that pairs well with beef and pork. It burns at a high temperature, making it ideal for searing.
Oak: Oak is a versatile wood that can be used for braaiing a variety of meats. It produces a mild, smoky flavour and burns at a moderate temperature, making it ideal for slow-cooking.
Mesquite: Mesquite is a popular wood in South Africa and USA and is known for its intense, smoky flavour. It's best used in moderation, as it can overpower the flavour of the meat if too much is used.
When choosing wood for braaiing, it's important to choose a hardwood that has been seasoned properly. Green wood or wood that hasn't been properly dried can produce a lot of smoke and soot, which can ruin the flavour of the meat. It's also important to avoid using wood that has been treated with chemicals or paint, as these can be harmful when burned.