Jamie Purviance, author of “Weber’s Smoke: A Guide to Smoke Cooking for Everyone and Any Grill“, explains what type of wood one should use to smoke different types of meat on a braai.
You get different types of wood and each will have their own aroma and intensity, the key is matching the right type of wood with the right type of meat.
In the mild category you have the fruit woods like apple, peach, cherry and pear, which are perfect for vegetables fish and chicken.
Moderate wood like oak, maple or hickory have more of a punch and are great for pork, game meat and some poultry & beef dishes.
At the top end of the scale you have wood like mesquite which should be reserved for stronger meats like beef and lamb.
For more tips about smoking meat on a braai check out,
Order your copy.
Amazon.com: Weber’s Smoke: A Guide to Smoke Cooking for Everyone and Any Grill
In South Africa from Kalahari.com: Weber’s Smoke: A Guide to Smoke Cooking for Everyone and Any Grill