Advice

A guide for anyone who takes fire seriously

Braai wood comes in all shapes and sizes. Each type has its own unique character: how it burns, smells, sparks, smokes, and—most importantly—how it enhances your meat. Whether you're a South African braaiing in the Netherlands, or a Dutchman who has discovered the taste and joy of a real braai, the right wood makes or breaks your fire.

This guide will help you make the perfect choice for your fire, dish and barbecue style.

 

 

What should you pay attention to when choosing barbecue wood?

When choosing the right wood, there are a few key questions to ask yourself:

  1. What are you going to prepare? (Steak, fish, chicken, game, potjie...)
  2. How long should your fire glow? (Fast grill or slow braai?)
  3. Do you want a lot or a little smoke? (And: should it be smoky or subtle?)
  4. Where are you barbecuing? (In the backyard, at a campsite, or at a party in the park?)

In addition, technical properties play a major role, such as:

  1. Density (how slow does it burn?)
  2. Ignition temperature (how easily does it ignite?)
  3. Flavor profile of the smoke
  4. How much sparks, smoke or ash it produces

Comparison table - compare the four favorite wood types

Characteristic Mopane Sicklewood Camel threshing Black hook
Density 1000–1100 kg/m³ 1050–1150 kg/m³ 800–900 kg/m³ 800–900 kg/m³
Ignition temp. 400–450°C 400–450°C 350–400°C 350–400°C
Burning time 2–3 hours 1.5–2 hours 1–1.5 hours 2–2.5 hours
Smoke development Mild, deep Spicy, balanced Light, subtle Intense, smoky
Flavor profile Sweet and soft Earthy, spicy Mild and neutral Deep and smoky
Sparks Few Few Somewhat Low to medium
Ideal for Fish, chicken, potjiekos, game Beef, chicken, all-rounder Steaks, burgers, quick grills Wild, pulled beef, smoking
Ash formation Little, clean Average, grainy Light and airy Heavy and compact

Character per wood type

🔥 Sekelbos – the robust all-rounder

Spicy, stable, and user-friendly. Burns evenly and delivers a warm, steady flame.
Use for: Beef, chicken, and the average 'every-week-braai'.
Plus point: combines well with any other species.

🔥 Mopane – the silent force

Compact, heavy, and undisturbed. Burns slowly, produces little smoke or ash, and delivers consistent, intense heat.
Use for: chicken, game, potjiekos, long smoking.
Note: harder to light – combine with Sekelbos.

🔥 Kameeldoring – the quick starter

Lighter wood that burns quickly and produces less smoke.
Use for: steak, burgers, quick grill sessions.
Plus point: easy to light, useful for smaller barbecues or camping braais.

🔥 Swarthaak – the taste bomb

Dark wood with a distinctive character. Lots of smoke, lots of flavor.
Use for: game, tough cuts of meat, or as a final layer of smoky flavour.
Note: produces heavier ash and an intense smoky aroma.

Combine for a custom fire

Sometimes one type of wood doesn't provide everything you need. Then you simply combine them. Here are a few ideas:

  • Sekelbos + Mopane: Sekelbos as a starter, Mopane for the long glow
  • Kameeldoring + Swarthaak: fast fire with smoky flavor
  • Swarthaak (last block): add one block for a deep smoky flavor at the end of your session

So you can literally “tune” your fire to your dish, time and setting.

Want to learn more?

Would you like recipes, techniques or tips from the braai master?
Then check out:
👉 Tips from the Braai Master
👉 Frequently Asked Questions


Are you still in doubt?

We're happy to help you choose. Send us a message or explain what you'd like to create—and we'll be happy to help.

For those who take fire seriously .

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