WoodDrop

    Braai Wood · Cape Town Delivery

    Braai Wood Delivered in Cape Town

    Moisture-tested hardwoods chosen for coal bed, burn time, and heat — from the fast sear of Rooikrans to the legendary 4–5 hour coals of Kameeldoring. Choose your wood and your delivery window.

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    What makes good braai wood?

    Good braai wood burns down to a dense, even coal bed — not just a roaring flame. Dense hardwoods with low moisture content (under 18 %) produce the long-lasting coals that give you control over heat and cooking time. High-moisture or soft wood flares quickly, produces a lot of steam and smoke, and leaves very little coal. WoodDrop moisture-tests every batch before listing it.

    The four woods below are all suitable for braai. They differ in density, burn duration, and ignition time — matching your wood to your braai style makes a noticeable difference.

    Which braai wood should you choose?

    Each wood below is sold in a Drop (≈ 15 kg — roughly a wheelbarrow load). Larger volumes are available in half-bakkie (≈ 255 kg / 17 Drops) or full-bakkie (≈ 510 kg / 34 Drops) quantities.

    🏆 Best overall braai wood

    Kameeldoring

    R110 / Drop

    LatinVachellia erioloba
    OriginNamibia / Botswana
    Burn time4–5 hours
    Moisture10–15 %
    Density1 100 kg/m³
    Pieces / Drop10–15 per Drop

    Needs a firelighter and 20 minutes to catch — rewards patience with exceptional coals.

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    ⭐ Best mid-duration option

    Sekelbos

    R110 / Drop

    LatinDichrostachys cinerea
    OriginSouth Africa
    Burn time3–4 hours
    Moisture10–15 %
    Density970 kg/m³
    Pieces / Drop13–20 per Drop

    Dense hardwood with a long coal bed. Lights quicker than Kameeldoring but burns almost as long.

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    🔥 Best fast, hot fire

    Rooikrans

    R89 / Drop

    LatinAcacia cyclops
    OriginCape Peninsula
    Burn time1.5–2.5 hours
    Moisture< 18 %
    Density800 kg/m³
    Pieces / Drop19–30 per Drop

    Hot-burning coastal wood sourced from invasive clearing — great for searing steaks and quick fires.

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    🍷 Seasonal / aromatic

    Vine / Wingerd

    R79 / Drop

    LatinVitis vinifera
    OriginWestern Cape wine estates
    Burn timeFast-burning
    Moisture< 10 %
    Density630 kg/m³
    Pieces / Drop30–50 per Drop

    Seasonal wood from Cape wine estates. Light, aromatic, and easy to light — best when you want a quick fire or kindling-like starter.

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    Braai wood side-by-side comparison

    WoodPrice / DropBurn timeDensityBest for
    KameeldoringR1104–5 hr1 100 kg/m³Long braais, lamb, low-and-slow
    SekelbosR1103–4 hr970 kg/m³Chicken, ribs, medium braai
    RooikransR891.5–2.5 hr800 kg/m³Searing, quick weeknight braai
    Vine / WingerdR79Fast630 kg/m³Aromatic, starters, pizza ovens

    How much braai wood do I need?

    A single Drop (≈ 15 kg) is enough for two to three braai sessions for a small group, or one large, long braai. If you braai regularly, a half-bakkie (≈ 255 kg, 17 Drops) keeps you stocked for the season. A full-bakkie (≈ 510 kg, 34 Drops) suits families or suppliers who go through wood quickly.

    Kameeldoring and Sekelbos are the densest — fewer pieces, more coal, less volume per weight. Rooikrans and Vine are lighter, so you get more pieces per Drop.

    Starting Kameeldoring and Sekelbos: Dense hardwoods need a proper firelighter — not just paper. Place a paraffin or wax firelighter under your wood stack and allow 20–30 minutes of build-up time before cooking. The wait is worth it.

    Lighting sequence for dense hardwood

    Dense species like Kameeldoring and Sekelbos reward a deliberate approach. Start with a bed of fine kindling — dry twigs or commercial kindling — and place a paraffin or wax firelighter at the base. Add three or four medium-sized pieces of your chosen hardwood on top in a teepee or log-cabin arrangement, leaving space for air flow. Light the firelighter and resist the temptation to add more wood too early.

    After 15–20 minutes you will have a strong core of glowing embers. Add larger pieces at that point. The coals from a mature Kameeldoring fire maintain consistent cooking heat for 90 minutes or more without additional wood — which is why pitmasters and serious braai cooks prefer it for slow work like whole lamb or beef rib.

    Lighter woods — Rooikrans and Vine — follow the same sequence but respond faster. Rooikrans reaches cooking temperature in around 20 minutes from the first light; Vine even sooner. For a mixed braai, light with Vine for quick heat, then add Kameeldoring for sustained coals through a long session.

    How do I order braai wood from WoodDrop?

    Open the shop, pick your wood and quantity, choose a delivery window that suits your schedule, and pay securely via iKhokha. No account needed. A vetted Cape Town supplier delivers directly to your door in the window you selected. If the wood doesn't light, WoodDrop's money-back guarantee applies.

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