Any real foodie would tell you that preparing food over a wood fire adds a lovely flavour to it, customisable via the different wood used. Plain wood chunks burn a little faster than charcoal but you’ll get a better smokey flavour because the wood is still intact.
Even though wood takes much longer, it is a lot more environmentally friendly which takes first priority. When you start working with wood, consider the type and kind of wood that your using. If you are creating coals to braai on, we advise that you stick to hardwoods. Hardwoods (sekelbos, rooikraans, mopane, and camelthorn/kameeldoring) are ideal because they retain heat well and burn for longer, which means you’re able to cook a lot more in one go. Besides fuel, cooking over wood also lends a “woody”, smoky flavour to food and, when used correctly at the right temperatures, you could effectively smoke whatever you’re cooking without all the equipment normally needed. Most softwoods produce unpleasant soot when it burns, affecting the taste of your meat.