Wood, charcoal or briquettes
What each fuel does well, how long it takes to be ready, and which woods to use outside South Africa.
A braai can be made with any of the three. They differ in how long they take, how long they last, and how much flavour they give.
| Fuel | Ready to cook in about | Burns for | Best for |
|---|---|---|---|
| Hardwood | 45 to 60 minutes | A long time, if you keep feeding it | Flavour, and an afternoon around the fire |
| Lump charcoal | 15 to 25 minutes | 45 to 60 minutes | Hot, fast cooking such as steak and chops |
| Briquettes | 20 to 30 minutes | 1 to 2 hours | Steady, even heat for chicken and potjies |
These times vary with the weather, the fuel and how the fire is stacked.
Wood
South Africans braai with dense, dry hardwoods: rooikrans, kameeldoring, sekelbos, and old grapevine stumps in the Cape. They burn down to hot, long-lasting coals.
Outside South Africa, use a local hardwood:
- Oak burns evenly and has a mild flavour. It is the safest all-round choice.
- Hickory and pecan give a stronger, sweeter smoke that suits pork and chicken.
- Mesquite burns very hot with a strong flavour. Use it for steak and other quick cooking.
- Fruit woods such as apple, cherry and citrus are mild and good with fish and chicken.
Never cook over softwoods like pine, or over painted, treated or scrap timber. They give off resin, soot and chemicals.
Lump charcoal
Lump charcoal is wood that has already been burned down to carbon. It lights fast and burns hot and clean, but it does not last as long as briquettes.
Briquettes
Briquettes are pressed charcoal dust. They burn at an even temperature for a long time, which makes a long cook easier to manage. Wait until they are fully covered in grey ash before cooking, or the food will taste of them.
Lighting the fire
A chimney starter with two sheets of newspaper or a firelighter underneath is the easiest way to light charcoal or briquettes. Lighter fluid can leave a taste on the food if it has not completely burned off.