FISH: Woods from most fruit and nut trees (almond, apple, apricot, cherry, fig, grapefruit, guava, lemon, lime, nectarine, orange, peach, pear, pecan and plum) impart a slightly sweeter flavour to both grilled and smoked fish, particularly when combined with a more strongly flavoured wood such as mesquite. Waboom protea, wild pear and rooikrans are good, indigenous, southern African woods, for both their grilling and smoking properties. For a milder, softer flavour, marula is a good local equivalent to beech.
PORK: Acacia, almond, apple, apricot, fig, grapefruit, grapevine, guava, lemon, lime, maple, marula, mopani, mulberry, naartjie, nectarine, orange, peach, pear, pecan, plum, and waboom protea are all good for pork.
BEEF, LAMB, VEAL AND VENISON: Selecting one best wood for grilling all of these meat varieties is a tough call! Most…
