For generations, South Africans have been tremendously proud of our Braaiing prowess! For the duration of the hot Summer months, we relish the opportunity to make fire! Kameeldoring. Rooikrans. Namibian hardwood. All of these instantly invoke an eye-closing, deep-inhaling moment of nostalgia for the braai that you had last weekend.
When Winter rolls around, the idea of curling up in front of the crackling flames of a fireplace is one that we are keenly familiar with.
What a lot of people are not aware of is that braai wood and fireplace wood are not the same. In fact, the type of wood you use makes the world of difference…
With the introduction of closed system fireplaces in the last few decades, the focus on the type of wood one should use became more important. While we have access to many a “houtsmous” (wood peddlers) who will swear on their mothers’ graves that the wood you are buying is “perfectly dry” wood, few of them will actually ask what your intended purpose for the wood is. If necessary, they should recommend a the correct type of wood to ensure that you, the end user, have a more pleasant fire-making experience.
This is where our extensive knowledge can greatly assist you! As fireplace and braai specialists, it is our job to know what the best wood is to use so that YOU don’t have to do the research! So, without further ado, here’s all you need to know about fire wood:
Braai wood:
Rooikrans, Sekeldoring, Mopane, Wingerdstomp, Kameeldoring (viney hard woods.) These are ideal for braai fires because they produce long lasting, glowing, warm coals and little ash while burning. The coals provide the ideal temperatures for cooking steak, chops and boerewors. These can be kept going by adding charcoal for those days when you have lots and lots to braai.
Open fireplace wood:
Open fireplaces do consume a lot of wood. Wood that is less seasoned would be beneficial in these units because it takes longer to burn. A mixed bag of different woods would be ideal. Bluegum, Black Wattle or Port Jackson for heat, and any of the listed braai woods for longevity. Combined and burned together, this mix will give you an optimum experience. Caution: due to this wood being less seasoned, it will be prone to sizzling and popping. Please ensure that you have a screen on or in front of your fireplace so that you can stay safe.
Closed Combustion fireplace wood:
Well-seasoned Bluegum and Black Wattle are 1st prize for closed combustion fireplaces. These burn slow and hot, and leave fine, white ash behind. A closed combustion fireplaces will use far less wood than an open one, and have a much better heating experience. In a good quality closed combustion fireplace, it is possible to get your fire to slow-burn overnight with very well-seasoned Blue Gum logs. Alternatively, you can supplement with a big knot of braai wood just before you go to bed… waking up to a warm home and seeing still red embers in your fireplace on cold Winter mornings is absolutely wonderful.
As you can see, there is more to it than just burning whatever you can get your hands on. For me, educating our clients on well-seasoned vs non-seasoned wood is an ongoing process and one we discuss with people daily. I have a blog post that specifically deals with this subject, and I strongly recommend that you take the time to read it, if you haven’t already. If seasoning your own wood is not something you already do, then start doing it! Trust me, it will change your life!
Finding a consistently reliable wood supplier will also make your life much easier.
The Fire Wood Company has been supplying Capetonians with a more refined buying experience for decades. They have a wide variety of wood options, and can help you find the best wood for your specific use. You can order online and have the wood delivered, or pop in to their warehouse to collect.
As always, I hope you have discovered something here that will make you look like an absolute pro when your friends start asking questions around your next braai, or while you are sharing a glass of wine around the fireplace…
hmm, I wonder why we always come back to wine?
