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Welcome to Braai @

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 © Copyright 2017 All Rights Reserved   | Braai @

How it all started

A   long   time   ago   in   Southern   Africa,   early   people   accidently   dropped   raw   meat   into   a   fire   and   found   out   this meat was easier to chew. Experts say this is the early beginning of the Braai we know today. Many   years   later   the   Braai   has   conquered   a   central   place   in   the   village   where   the   food   was   prepared   on   an open   fire   by   one   person.   Instead   of   cooking   in   their   own   house   or   hut,   people   gathered   around   the   fire, chatting, telling stories. Nowadays,   a   Braai   is   known   as   a   social   meeting   where   food   is   prepared   on   open   fire.   Friends   and   invites   are more   than   welcome   and   most   people   bring   something   to   eat.   But   the   main   principles   from   ancient   times   are still   the   same;   gathering   around   the   fire,   chatting   and   telling   stories.   Once   you’ve   experienced   a   real   Braai,   you will never forget.

Contact us

Cell:

072 849 0525

Email:

 

info@braaiat.co.za

 

Address:

℅ 24th & Ben Swart Avenues

Our Suppliers

In   the   past   few   years,   we   have   connected   with   many   local   suppliers.   We   like   to   support   local   entrepreneurship   and   found   many   small   companies   that are specialised in a specific product. We use invader Bush/Tree’s,

Wood Varieties

Knowing what type of braai wood to use and knowing where to get it are generally unnoted, despite the fact that they play such a

giant role in the outcome of a braai…

For  

such  

a  

long  

time  

wood  

was  

just  

simply  

wood  

and  

braai  

wood  

was  

just  

simply  

braai  

wood,  

I’d  

never  

really  

thought  

of  

what  

type  

of  

wood  

was  

best

for various uses and a lot of importance I’d never thought of what wood would be best for a braai.

In  

my  

young  

age,  

which  

I’m  

certain  

you’ve  

all  

also  

experienced  

,  

when  

we  

decided  

to  

braai  

it  

had  

been  

always  

a  

spontaneous  

decision  

and  

nobody

truly took the time to consider what wood we'd use and how much we would need

It  

was  

always  

a  

rush  

as  

everybody  

was  

assigned  

a  

particular  

task  

in  

contributing  

to  

the  

current  

spontaneous  

and  

fantastic  

decision.  

Besides  

that,  

we

all  

understand  

a  

braai  

isn't  

only  

about  

the  

wood  

or  

the  

food;  

it’s  

about  

the  

experience  

and  

about  

getting  

the  

buddies  

and  

loved  

ones  

along,  

or  

in  

my

younger age – simply an excuse to drink and jol with the style.

So  

through  

my  

experience  

and  

analysis,  

I  

actually  

have  

put  

together  

a  

comprehensive  

article  

on  

what  

to  

think  

about  

when  

shopping  

for  

your  

braai

wood  

and  

for  

what  

purpose  

and  

that  

I  

have  

outlined  

some  

details  

regarding  

the  

various  

and  

most  

typically  

used  

woods  

in  

this  

stunning  

country  

of

ours.

As  

with  

all  

my  

posts  

–  

I  

encourage  

your  

participation  

as  

I  

do  

know  

I  

personally  

am  

still  

a  

laatie  

once  

it  

comes  

to  

braai’ing  

and  

would  

love  

your  

input

to further my knowledge and also the information of the readers.

These  

next  

four  

factors  

are  

used  

to  

explain  

the  

various  

types  

of  

woods  

by  

means  

of  

the  

braai  

woods  

heat  

generation,  

coaling  

qualities  

and  

lighting

ability.

FACTORS IN CHOOSING BRAAI WOOD

1 Wood dryness/wetness

This is quite obvious but Wet wood may be a no good for a braai, apart from its inability to burn properly it also creates way too much smoke.

Dry  

braai  

wood  

is  

best  

and  

can  

burn  

easier  

and  

you’ll  

be  

ready  

to  

get  

a  

fire  

going  

with  

a  

lot  

less  

effort.  

The  

condition  

of  

the  

wood  

is  

decided  

by  

the

number  

of  

time  

the  

wood  

has  

been  

drying  

for,  

the  

longer  

the  

better.  

Something  

that  

has  

been  

drying  

for  

a  

full  

season  

or  

a  

year  

is  

enough  

for  

a  

few

lekker braai wood.

2 Wood densities

You  

need  

hard  

wood  

to  

start  

a  

great  

fire.  

Hardness  

is  

determined  

by  

how  

dense  

the  

wood  

is.  

Gauging  

the  

weight  

of  

the  

wood  

is  

a  

good  

way  

to  

see  

if

it  

is  

hard/dense  

wood.  

Less  

dense  

wood  

is  

alright  

to  

get  

the  

fire  

going  

initially  

but  

not  

great  

to  

braai  

on,  

unless  

you  

looking  

for  

a  

quick  

midweek

braai.

Heavier,  

denser  

wood  

is  

ideal  

wood  

for  

a  

slower  

braai,  

especially  

if  

you  

are  

not  

in  

a  

hurry  

to  

get  

the  

fire  

going  

and  

want  

to  

enjoy  

fire  

making  

and  

a  

few

cold ones while doing so.

Hard  

wood  

burns  

at  

a  

higher  

temperature  

for  

longer,  

this  

is  

partly  

due  

to  

the  

fact  

that  

the  

longer  

wood  

burns  

for  

the  

hotter  

it  

gets.  

Hard/dense  

wood

will also leave ample time to cook and to restart the fire at a later stage in case someone arrives a little late.

Dense  

wood  

is  

it  

is  

usually  

more  

expensive  

and  

hard  

to  

get  

at  

times  

but  

in  

the  

end  

because  

it  

burns  

for  

longer,  

you  

will  

use  

less  

and  

it’ll  

probably

work  

out  

to  

be  

the  

same  

amount  

of  

money  

but  

with  

a  

better  

outcome.  

Use  

soft  

wood  

for  

a  

camp  

fire  

where  

it  

can  

burn  

out  

quick  

after  

you’re  

done

and it makes for a great high flame bonfire.

3 Lumber Sizes

Try  

and  

use  

wood  

of  

the  

same  

size.  

This  

consistency  

will  

ensure  

they  

all  

burn  

at  

the  

same  

rate.  

The  

largest  

ones  

should  

come  

last  

and  

the  

smallest

first.

 4 Pack Size

This  

will  

obviously  

vary  

depending  

on  

how  

big  

your  

fire  

is  

and  

what  

type  

of  

wood  

you  

are  

using  

so  

I’m  

generalising  

with  

reference  

to  

decent

hardwood.

CHOOSE YOUR WOOD

 

Pine

Known  

for  

burning  

quickly  

makes  

it  

ideal  

as  

a  

braai  

starter  

but  

not  

to  

use  

as  

the  

main  

wood,  

pine  

cones  

are  

even  

better  

&  

give  

off

an earthy scent.

 

Kameeldoring

Kameeldoring  

has  

the  

lowest  

moisture  

content  

of  

any  

well-known  

braai  

wood  

as  

it’s  

baked  

by  

the  

African  

sun  

to  

between  

0  

to  

1  

%

moisture  

content.  

  

Unnaturally  

dried  

local  

wood  

usually  

ranges  

between  

20  

–  

30%  

moisture  

which  

compared  

to  

Camel  

thorn  

are

much  

moister.  

This  

wood  

is  

extremely  

dry  

and  

heavy  

which  

is  

why  

it  

takes  

so  

long  

to  

burn  

and  

at  

such  

a  

high  

temperature.  

Other

awesome  

facts  

include  

that  

it  

creates  

almost  

no  

smoke,  

has  

a  

natural  

musky  

fragrance,  

creates  

a  

large  

amount  

of  

hot  

burning

coals and wastes no energy burning off the moisture.

 

Mopani

Another  

great  

hardwood,  

even  

though  

you  

might  

struggle  

to  

get  

the  

fire  

lit,  

it’ll  

be  

worth  

it.  

Interesting  

facts  

include  

that  

this  

wood

is termite resistant and can be found in most areas north of South Africa such as Namibia, Botswana and Zimbabwe.

 

Sekelbos

The  

natural  

oils  

which  

are  

unique  

to  

sekelbos  

are  

known  

to  

enhance  

the  

flavours  

of  

the  

meat;  

this  

will  

obviously  

depend  

on  

your

ability  

to  

braai.  

Unlike  

kameeldoring  

–  

sekelbos  

is  

yellow  

in  

colour  

and  

has  

bark.  

As  

these  

trees  

usually  

occur  

in  

desert  

areas  

they

are naturally dried in the desert sun making this is a great hardwood for braai’s and potjies.

 

Black Wattle

As  

black  

wattle  

is  

an  

alien  

invasive  

plant  

it  

is  

encouraged  

to  

be  

used  

and  

cut  

down,  

making  

it  

eco-friendly  

firewood.  

Thick  

pieces

of  

wattle  

are  

great  

for  

hotter  

and  

longer  

fires,  

especially  

for  

a  

braai  

and  

the  

more  

thin  

pieces  

can  

be  

used  

to  

make  

a  

big  

flame,  

for

something like a bonfire. Black wattle is also excellent wood for pizza ovens, potjies and fireplaces.

Rooikrans

Very popular in the Western Cape; It usually comes in log shapes and is also a great hardwood for a braai.

NOTE: If you are unsure of the wood type, check if it is safe to burn first. Some wood types can be noxious or poisonous.

072 849 0525

℅ 24th & Ben Swart Avenue