What you’re braaing dictates what you use and there are two types of smoking woods that must be on the top of your list; Cherry wood and Pecan wood . Using the right smoking wood will ensure that you get the best out of your braai.

 

Cherry wood adds a moderately sweet flavour and is perfect for more delicate pieces of meat. Just a few chips, or a chunk, can subtly transform poultry. Pecan wood is a slightly sweet, but more aggressive wood, that’s perfect for steaks and beef. It gives each bite something extra as the smoke works its way around the crust.

 

This post was originally published on Weber.com

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