Best Braai and Firewood Usage Guide

Posted by Donkey Long Tong on September 05, 2025

When and How to Use the Best Braai Wood and Best Firewood in South Africa

In South Africa, a braai isn’t just about what’s on the grid, but it’s also about the fire itself. The type of wood you choose sets the pace of your braai, determines how long the coals last, and even shapes the flavour of your meat. Knowing when and how to use different braai woods can help you master both quick weekday braais and long, slow weekend fires with friends.

Here’s your guide to choosing the right braai wood and fire wood, and exactly when to use it.

Why the Right Braai Wood Matters

Every type of wood burns differently. Some wood is quick to light and gives you fast coals for a quick cook, while others burn slowly and keep the fire going all night. Choosing the right wood ensures:

Enough heat for the food you’re cooking
The right smoky flavour (without being overpowering)
A fire that lasts as long as you need it
And just as importantly, some wood is only good for making a fire, not for cooking.

Best Braai Wood in South Africa and When to Use Them

1. Kameeldoring Wood

Heat Output: Very High
Burn Time: Very Long
Smoke Level: Very Low
Aroma: Mild

Best for: Long, slow braais and slow cooking large cuts of meat.
Why: Extremely dense and dry, it burns slowly and produces hot, steady coals. Perfect for brisket, lamb shoulder, or any meat that takes time (Thanks to Lekker Weskus for the tip!).

Pro tip: Start the fire early, as it takes time to get going, but once it’s burning, you’ll have heat for hours.
Image by Namibian Hardwood

2. Sekelbos Wood

Heat Output: High
Burn Time: Long
Smoke Level: Low
Aroma: Pleasant

Best for: Quick braais with great smoky flavour
Why: Its natural oils add aroma to meat while still producing good heat.

Pro tip: Combine Sekelbos with Rooikrans or Wattle for an even flame and coal mix. Perfect for midweek braais.

Image by Namibian Hardwood

3. Mopani Wood

Heat Output: Very High
Burn Time: Very Long
Smoke Level: Low
Aroma: Rich

Best for: Heavy-duty, long-lasting fires
Why: Dense and resistant to pests, Mopani gives you very hot coals that burn for ages.

Pro tip: Because it’s tough to light, use Mopani with an easier starter wood like Wattle or Rooikrans. Once it's going, it’s unbeatable for extended cooks.
Image by Namibian Hardwood

4. Rooikrans Wood

Heat Output: Very High
Burn Time: Very Long
Smoke Level: Low
Aroma: Neutral

Best for: High-heat braais and weekend gatherings (Especially if you’re planning on braaiing red meat and specifically lamb)
Why: Lights easily, burns hot, and makes excellent coals quickly. It also gives a smoky flavour to your meat, making it perfect for lamb and steak.

Pro tip: If you’re braaiing lots of meat at once, Rooikrans is your go-to for strong, steady heat.
Image by The Firewood Company

Woods You Should Avoid if you are Braaiing

Some wood is unsafe or unpleasant for braai use:

Softwoods (Pine, Fir, Spruce): Too much resin, smoke, and low heat.
Treated/painted wood: Releases dangerous chemicals.
Green/fresh wood: High moisture means weak coals and lots of smoke.
Toxic trees (Oleander, Poison Oak/Ivy, Eucalyptus): Unsafe to inhale or cook over.
Moldy wood: Spoils the flavour and can cause health issues.

Rule of thumb: Stick to seasoned, dry hardwoods you know are safe for cooking.

Best Firewood in South Africa and When to Use It

Not all wood is about cooking. Sometimes you just want a big, warm fire for your kaggel, fireplace, or an outdoor gathering. The best wood for fires produces steady heat and bright flames, but doesn’t always create the right coal base for braaiing. These woods are ideal for warmth and atmosphere, but not for cooking.

1. Blue Gum Wood

Heat Output: Medium
Burn Time: Medium
Smoke Level: Medium
Aroma: Mild

Best for: Kaggels and large indoor fires
Why: Burns hot and produces long-lasting flames, making it excellent for heating.

Pro tip: Affordable and widely available, but avoid it for braaiing as it doesn’t form quality coals.

Cape Town Firewood

2. Poplar Wood

Heat Output: Low
Burn Time: Short
Smoke Level: High
Aroma: Neutral

Best for: Quick-start fires and casual outdoor bonfires
Why: It lights easily and burns quickly with strong flames, but offers little in the way of coals.

Pro tip: Great as a starter or for atmosphere, but not for cooking.Image by Alice Forestry Co

3. Pine Offcuts

Heat Output: Low
Burn Time: Short
Smoke Level: High
Aroma: Resinous

Best for: Fast ignition and kindling
Why: Resin-rich and lightweight, pine catches quickly and helps other wood types catch flame.

Pro tip: Use sparingly and only as kindling. It burns too fast and produces resinous smoke that isn’t great for cooking.

Image by Hout Bay Firewood

4. Black Wattle

Heat Output: Medium
Burn Time: Short to Medium
Smoke Level: Medium
Aroma: Neutral

Best for: Quick-start fires.
Why: Easy to ignite, produces large flames, and reliable heat.

Pro tip: This is a perfect wood for starting your fires.
Image by The Firewood Company

Quick Buying Tips

For long, slow braais or overnight fires: Choose Kameeldoring or Mopani.
For midweek speed and smoky flavour: Sekelbos or Rooikrans are your best bet.
For fireplaces and kaggels: Blue Gum or Bosveld mix gives great heat and atmosphere.
For budget-friendly, versatile fires: Bosveld mix is a solid all-rounder.
For easy fire starting: Wattle, Poplar, Pine offcuts, or Fire Starters.

You Also Need The Right Braai Tongs!

Now that you're equipped with the knowledge to select the right types of braai wood and firewood, you also need the right braai and fire equipment. Here are the 6 essential braai equipment items we recommend and a guide on how to make a fire!

Donkey Long Tong is a South African company that specialises in crafting premium braai tongs, fire blowers, and other essential tools designed to enhance your braai experience. With the right wood and the best tools from Donkey Long Tong, you're set to make every braai a memorable experience.

Final Thoughts

The secret to a successful braai and fire lies in knowing when and how to use your wood. For long nights, go with Kameeldoring or Mopani. For midweek speed and flavour, use Sekelbos or Rooikrans. For quick flames or pizza ovens, rely on Black Wattle.

Choosing the right braai wood isn’t just about fire. It’s about making memories around the coals, the smoke, and the stories that follow.