CHARCOAL VERSUS FIREWOOD: THE NEVERENDING DEBATE
When the ‘Valies’ visit Cape Town and look for ‘donkiedrolle’ (aka charcoal), for their holiday braai, the Capetonians usually roll their eyes and throw some more hardwood onto the fire.
When burned, both charcoal and firewood release gases that mix with the air and water vapour. This combination of gas and heat creates the unique flavours that you can get from different types of wood or charcoal.
Each to their own, one would say, but let’s add some fuel to the fire and have a look at the differences between and benefits of both these mediums.
Charcoal
Briquettes
A briquette is a compressed block of coal dust or other combustible biomass material used for fuel and kindling to start a fire. The term derives from the French word brique, meaning brick.
The end product produces a consistent output of smoke and heat. It is slow burning which means it burns longer, and produces concentrated energy due to its high density. This intense heat makes them ideal for braaing steaks, burgers, and other meats. Additionally, the burning briquettes give the food a unique smoky flavour.
Briquettes also create very little smoke, carbon footprint, or soot, which makes it a sustainable option. Plus, they generate little or no fly ash which all depends upon the raw material.
We stock 4kg bags of high-quality Surebraai Briquettes.
Charcoal
Charcoal is a porous black solid, consisting of an amorphous form of carbon, obtained as a residue when wood is heated in the absence of oxygen. It is considered pure and clean-burning. It also tends to burn faster so you need to watch it closely and you may need to add more during your braai.
Charcoal produces a nice smoky flavour, it is versatile (enables you to braai ‘low and slow’), it heats up pretty fast and the ashes can be used in your garden to provide minerals.
Cons include a lengthy start-up procedure, that it can burn unevenly (temperature control can be difficult) and it’s quite messy to clean up.
We stock 5kg and 10kg bags of high-quality Surebraai Charcoal.
Firewood
Hardwood is considered the best for braaing, because its density and low moisture content mean it produces a higher temperature over a longer cooking time. Hardwood is also easy to light and makes less smoke.
Since it’s a natural fuel source, the first benefit of cooking with wood is that it’s free from chemicals. Cooking your food with a clean flame has evident health benefits, making wood a good candidate for the job.
The main attraction is of course the aromatic flavours that are infused into the flavour of your food, using different types of wood. Have a look at our previous blog that covers which woods are best for which dishes.
We stock the following types of Namibian hardwood and local firewood:
- Kameeldoring
- Sekelbos
- Namibian Hardwood Mix
- Namib Kindling
- Kaggel Mix
- Bluegum
- Rooikrans
- Blackwattle
Charcoal, Briquettes and Firewood, delivered to your door
Whichever you prefer, we don’t judge. Whether you are team charcoal or team firewood, we’ve got you covered for your next braai.
Have a look at our delivery schedule and locations (Western Cape) and shop online.
