I've have been asked a few times what is the best wood for live fire cooking on an Argentinian Grill, so I thought it would be good to share my thoughts.
The main thing is to make sure that you're using hardwood logs with low moisture content, keep away from softwoods or wet wood you won’t get the right heat.
South Africans love their live-fire cooking and with Braai wood-like Kameeldoring and Sekelbos dried rock hard in the African sun you can see why. For usage Braai wood has to be one of the most efficient options as it makes amazing embers that give off heat for hours. For Easter I did a 4hr cook and only used two-thirds of an 18kg bag.
I can highly recommend Firemaster UK for Braai wood they provided a great product.
Use discount code SOMERSETGRILL at checkout for 10% off your order.
If you looking for UK sourced hardwood logs then Heather and Paul at Love- Logs are a great option.
For local wood I tend to use beech or ash from a local company called the Log Store Group who supply restaurants in the south west, they do a 12" ash pizza oven batons that burn really well and makes amazing embers.
If you live outside the Log Store Group delivery area, there are several companies online who supply UK wide link for one below:
If your in London the Lord of Logs is a good option:
For a local supplier, the best way is to find a local pizza restaurant with a wood-burning oven and have chat with them, they will know the best local suppliers.
For Charcoal there are many local suppliers all over the country who provided an amazing product below are a few companies we would recommend:
If there is anything else you’re not sure about just ask, here to help
Cheers
Ben
