Great braai wood and tasty meat are the two most important parts of a successful braai. A decent wood fire adds fragrance and taste to your meat (braai vleis). It happens to lesser degree using charcoal or inferior alternatives. A gas or charcoal braai can make your meat less tasty and causes unpleasant smells in the cooking area.
With this in mind it is a great pleasure for us to introduce Kameeldoring and Sekelbos hout to all Braai Masters in the UK. Just try one bag...and the unforgettable smell will make your next braai unforgettable!

Acacia erioloba is commonly known as Camel or Giraffe Thorn in English and Kameeldoring in Afrikaans. It’s a thorn acacia native to the drier parts of Southern Africa - the Transvaal, western Free State, northern Cape Province, Botswana and Namibia.
The name refers to the fact that giraffe (Kameelperd in Afrikaans) commonly graze on the hard-to-reach succulent leaves normally out of reach of smaller animals. Giraffe are partial to all acacias and possess a specially-adapted tongue and lips that can cope with the vicious thorns.
The wood is dark reddish-brown in colour and extremely dense and strong. It has a unique and familiar fragrance and is widely known as a very good braai fuel. Our kameeldoring hout also comes straight from dead Camel Thorn trees, meaning it’s completely dry, ready to burn and there is no felling of healthy, living trees.

Dichrostachys cinerea, commonly known as Sickle Bush (sekelbos in Afrikaans) is a spiny deciduous shrub that grows up to 3.5 m in height. The branches spreading out widely and display acacia-like leaves. This bush can be found in Gauteng, Limpopo and the Mpumalanga bushveld.
The wood is hard, strong and a good Braai fuel with a very different odour compared to Camel Thorn or Kameeldoring.