Kameeldoring vs. Sekelbos: Which is the King of the Pretoria Braai?

The Braai Master At Work

If you walk into any backyard in Pretoria on a Saturday afternoon, you’re bound to hear the debate: Kameeldoring or Sekelbos? Choosing the right wood isn’t just about making fire; it’s about the flavor, the heat, and how long the "kuier" can last. At My Vriend Se Braai Winkel, we know that the wood you choose defines your reputation as a Braai Master. So, which one should you be loading into your bakkie this weekend?

The Heavyweight Champion: Kameeldoring

Kameeldoring is widely considered the "King" of braai wood, and for good reason. Because it is an incredibly dense hardwood, it burns at an extremely high temperature and creates coals that last for hours.

• Best for: Slow-roasting large cuts of meat, long Sunday afternoons, and those chilly Pretoria winter nights when you need the heat to stick around.

• The Vriend Tip: If you’re planning a marathon braai session, Kameeldoring is your best friend.

Die Hart Van Die Braai

The Flavor King: Sekelbos

Sekelbos is the "wild card" of the bushveld. It’s a natural invader species that is bone-dry and packed with natural oils. When it hits the fire, it gives off a distinct, musky aroma that defines the South African braai experience.

• Best for: Adding incredible smoky flavor to lamb chops and chicken, or for a quicker midweek braai where you want great coals fast.

• The Vriend Tip: Sekelbos is famous for its "theatrical" blue smoke—it smells like the Kruger Park in your own backyard!

The Verdict?

Why choose just one? Many of our regular customers at the shop prefer the Pretoria Blend: use Kameeldoring to build a massive heat base that lasts, and toss in a few pieces of Sekelbos halfway through to get that world-class aroma on your meat.

Ready to stock up? Visit us at www.braaiwinkel.co.za to order your bags online, or stop by the shop to chat with your favorite "Braai Vriend" about your next fire!