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Premium Braai Fuel
Hardwood briquettes, natural fire starters, and smoking wood chips sourced from sustainable local plantations. Clean burn, long heat retention, and minimal ash for weekend braais, competitive cooking, and catering operations.
Every bag is selected for performance: quick ignition, steady heat, and coals that hold their temperature through a long cook. No chemical aftertaste, no crumbling ash clouds, just reliable fuel that lets the meat do the talking.
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View detailsReady for the season
Our briquettes are made from sustainable local hardwood, pressed for long burn and minimal ash. Whether it's a weekend braai or a full catering setup, you get consistent coals without the fuss. No chemical starters, no surprise flare-ups — just reliable heat for your cooking.
Free delivery on bulk orders within the region. Ready to keep the fire going?
Choose from our range of quick-ignite briquettes, restaurant-grade lump charcoal, and smoking wood chips. All products are bagged and ready to ship.
Browse the full rangeBulk pricing available for caterers and regular braai hosts.
Straight answers about briquettes, fire starters, and keeping the coals going.
Our hardwood briquettes are compressed for density, so they burn noticeably longer than loose lump charcoal. On a standard kettle braai, expect a steady heat window of roughly three to four hours before you need to top up. That makes them a solid choice for slow-cooked ribs or a long afternoon with friends.
Yes. The natural fire starters are made from wood wool and food-grade wax, with no paraffin or chemical accelerants. They light quickly and burn off cleanly, so there's no lingering smell or taste transferred to your meat. Just let the starters burn down to ash before you place the grill grate.
Briquettes give you a consistent, even heat that lasts, which is ideal for low-and-slow cooking and for caterers who need predictable results. Lump charcoal lights faster and burns hotter, making it great for searing steaks or getting a quick fire going. Many of our customers keep both on hand depending on what they're cooking.
Keep them in a dry, ventilated area, off the ground and away from direct moisture. A sealed plastic bin or a shed shelf works well. If briquettes absorb damp, they become harder to light and burn less efficiently. Wood chips for smoking should stay in a resealable bag to keep their aroma intact.
We do. Our restaurant-grade lump charcoal and bulk briquette options are packed for high-volume cooking, with consistent sizing and low ash output. If you run a catering business or a busy grill house, get in touch through the contact page and we'll discuss volume and delivery options.
It comes down to the raw material and the binding process. We use hardwood from sustainable local plantations and compress it without fillers or low-grade additives. The result is a briquette that holds together while burning and leaves a fine, light ash that's easy to clear out before your next cook.