4. Black Wattle
Black Wattle is often used as an all-purpose wood as it burns at medium temperatures with minimal smoke production, making it suitable for various types of meat.
Acacia has become increasingly popular due to its sustainability and low smoke production while still imparting a delicate smoky flavor that pairs well with most meats.
Fruitwood such as applewood, cherrywood, or pecanwood adds a sweet fruity aroma that enhances pork or poultry dishes’ flavor profile.
Oak is another versatile option that pairs well with beef, lamb, or game meats like venison or ostrich due to its robust flavor profile.
Mopane is an exotic option that’s popular in Southern Africa due to its unique flavor profile, imparting a slightly sweet nutty taste that works well with game meats.
In conclusion, choosing the right braai wood can elevate your outdoor cooking experience, and experimenting with different types can be a fun way to discover new flavors and aromas. Remember to always use dry wood to prevent any unpleasant smoke or flare-ups. Happy braaiing!
Wood Suppliers Durbanville