The Kameel & Steel Braai Guide

1. Choosing your wood

Our Southern African braai hardwoods are dense, extremely dry, and burn clean. Each has its own character:

• Sekelbos (sicklebush) — lights fast and burns hot with tall flames. Great for getting coals going and for searing.
• Thornwood mix — aggressive, high flames and quick heat; a good all-purpose starter.
• Kameeldoring (camelthorn) — the all-rounder: steady heat and long-lasting coals.
• Mopani (mopane) — burns longest with a gentler heat and excellent, long-lived coals for slow cooking.

Browse what's in stock in the shop. Prefer charcoal? We also stock lumpwood and restaurant-grade charcoal.

2. Lighting the braai

Start with a couple of eco firelighters and some kindling. Build a small stack of fast, hot wood (sicklebush or thornwood mix) over the top and let it catch. Once it's burning well, add bigger Kameeldoring or Mopani logs to build a deep bed of coals.

3. Getting the heat right

Don't cook over flames — wait for them to die down to glowing coals with a light coating of grey ash (usually about 20–30 minutes). A quick hand test, a hand-span above the grid: if you can hold it there for only 2–3 seconds it's a hot fire for searing; 5–6 seconds is a medium fire for slower cooking.

4. What to cook with what

• Steaks, chops, and boerewors — a hot fire from sicklebush or thornwood mix; sear fast and let the meat rest.
• Whole chicken, roasts, and potjiekos — a steady, long bed of Mopani or camelthorn coals for low-and-slow cooking.
• Smoking — add a few chunks of smoking wood to the coals for extra flavour.

5. Caring for your braai

Burn off residue while the grid is still hot, brush it down, and keep it dry to prevent rust. A light wipe of oil before storing helps; season cast-iron cookware with a thin layer of oil after cleaning.

Need a hand?

Ask our chat helper (bottom-right) about wood, lighting, or kit, or get in touch. More recipes and a dedicated recipe area are on the way.