Braai Wood

Full product description

Clean-burning and hot, our braai wood gives you steady coals and a fragrant flame for proper outdoor cooking. Split to a handy size for quick lighting and long, even heat, it’s ideal for steaks, chops, boerewors and veg. Expect minimal smoke once established, a lovely ember bed and that unmistakable braai aroma—perfect for weekends, campsites and garden gatherings.

Why you’ll love it

• Hot, long burn that settles into a reliable ember bed

• Low moisture content for easier lighting and less smoke

• Split pieces—consistent size for predictable heat

• Great for kettles, open grills, fire pits and camping braais

Product details

• Kiln-dried or seasoned hardwood (species may vary by batch; often oak/beech/ash)

• Supplied bagged or boxed by volume/weight—see label for exact size

• Typical log length 20–30 cm; split for quick ignition

• Suitable for charcoal top-ups: start with wood, cook on the coals

How to use (quick guide)

1. Build a small teepee with kindling and 2–3 small splits; light and leave air gaps.

2. Add further splits once flames are established; don’t smother.

3. Let it burn down to glowing embers before cooking for steady heat.

4. Manage airflow: vents open to raise heat, partially closed to temper it.

Best for

• Steaks, chops, boerewors and kebabs over embers

• Cast-iron pans for searing and skillet sides

• Low-and-slow starts before switching to charcoal if preferred

• Campfire cooking and firepit warmth after dinner

Safety & storage

• Store cool, dry and off the ground; avoid damp garages/sheds

• Use on stable, non-flammable surfaces; keep a bucket of water/sand nearby

• Never leave fires unattended; fully extinguish embers before disposal

• Check local restrictions on open fires and smoke control areas

FAQs

Is it ready to burn?
Yes—seasoned/kiln-dried for clean ignition and steady heat.

Do I cook over flame or embers?
For most braai food, cook over glowing embers for control and flavour.

Can I mix with charcoal?
Absolutely—use wood for flavour and top up with charcoal for longer sessions.

What species is it?
Varies by batch (often oak, beech or ash). All are hardwood suitable for cooking.