What wood to use for different types of meat during your braai
by Netbraai July 9, 2024. Articles.
A braai is a favorite pastime in South Africa and the wood you use can make a big difference to the smell and texture of your meat. Here's a guide on which types of wood are best for different types of meat, techniques to optimize your braai, and how the types of wood affect the taste of the meat.
Types of Wood and their Aromas
- Kameeldoring:
Aroma: Neutral, sweet scent
Meat: Perfect for beef, game, and lamb
Usage: Kameeldoring burns slowly and provides a constant heat, making it ideal for longer grilling sessions. It adds a subtle sweetness to the meat without overpowering the natural flavors.
- Rooikrans
Aroma: Smoky, earthy scent
Meats: Chicken, pork, and seafood
Usage: Rooikrans's smoke gives off a strong, distinctive flavor that works wonderfully with lighter meats like chicken and pork. It's also great for seafood, as it enhances the delicate flavors.
- Sekelbos
Aroma: Sweet and aromatic
Meat: Lamb, sausages, and burgers
Usage: Sekelbos is known for its sweet smoke that gives a wonderful flavor to lamb and sausages. It's an excellent choice for quick barbecues like burgers.
- Wingerdstok (Vineyard Wood)
Aroma: Fruity and subtle
Meat: Pork and chicken
Use: Vineyard wood gives a light, fruity scent that works great with white meat like chicken and pork. It burns quickly, so keep an eye on your fire to prevent it from burning too fast.
Braai Techniques
Direct Heat:
Use for: Steaks, chops, and sausages
Method: Place the meat directly over the coals for a quick, intense grill. This is perfect for thinner cuts that cook quickly and develop a nice crust.
Indirect Heat:
Use for: Large cuts like whole chicken, leg of lamb, and ribs
Method: Place the meat to the side of the fire and cover it with the lid. This creates an oven-like environment that cooks the meat slowly, which is ideal for larger cuts that need time to cook through.
Smoking:
Use for: Ribs, brisket, and other slow-cooked cuts
Method: Add pieces of wood or sawdust to the coals to create a smoky effect. Keep the lid on to trap the smoke inside, giving the meat time to absorb the deep, smoky flavors.
Suggestions for Braai with Different Types of Wood
Beef with Kameeldoring
Suggestion: Marinate your steaks in a simple mixture of olive oil, garlic, rosemary, salt and pepper. Braai over Kameeldoring for a rich, natural aroma.
Chicken with Rooikrans
Suggestion: Use a dry rub of paprika, cumin, garlic powder and salt. Braai over Rooikrans and baste regularly with a mixture of lemon juice and olive oil.
Lamb with Sekelbos
Suggestion: Marinate lamb chops in a mixture of lemon juice, olive oil, garlic and thyme. Braai over Sekelbos for a lovely sweet smoky aroma that complements the rich taste of the lamb.
Pork with Wingerdstok
Suggestion: Marinate pork chops in apple cider vinegar, brown sugar, mustard and garlic. Braai over Wingerdstok wood for a subtle fruity aroma that complements the pork.
Conclusion: A braai is more than just a meal; it's an opportunity to hang out and enjoy. By choosing the right wood, you can enhance the flavor of your meat and take your braai to a new level. Try these types of wood and techniques and discover how each one can elevate the taste of your favorite meats.
Netbraai platform is a melting pot of braai enthusiasts, food lovers, and passionate locals who share a common love for gathering around the fire. Here, they honor the art of braai, sharing recipes, techniques, and stories that have been passed down through generations, creating a tapestry of flavors unique to South Africa.
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