Best Braai and BBQ Woods in New Zealand

Choosing the right wood can make a big difference to the flavour, heat and overall cooking experience of your braai, BBQ or pizza oven.

Some woods are best for long lasting coals and steady heat, while others are ideal for adding a sweeter, lighter or more distinctive smoke flavour. At Jessep Contracting, we stock a wide range of braai and BBQ woods in New Zealand, including native hardwoods, exotic woods, fruit woods, and specialty smoking options to suit different meats, cooking styles and flavour preferences.

Best woods for long heat, strong coals and all round cooking

If you are looking for woods that burn well, hold heat and give you a reliable base for cooking, there are a few standout options worth knowing about.

  • Manuka and Kanuka

    Dense New Zealand hardwoods that produce long lasting coals, clean smoke, and a medium to strong sweet and musky flavour. Great for all round cooking, especially beef, lamb, pork, seafood and game.

  • Pohutukawa

    A popular native hardwood with a long slow heat output and mild smoke flavour, ideal for steady cooking and especially well suited to pork, poultry and seafood.

  • Puriri

    A strong burning native hardwood that burns long and hot, making it ideal for BBQ cooking, open fires and pizza ovens.

  • Oak

    One of the most popular exotic woods for cooking, with a medium smoky flavour that also makes it great for mixing with other woods.

  • Olive Wood

    Burns slowly and evenly with a mild but distinctive smoke flavour, making it a great all round option for braais, BBQs and pizza ovens.

Best woods for beef, lamb and game

If you are cooking beef, lamb or game, these woods are all strong options depending on the flavour and burn style you want:

  • Manuka and Kanuka

    Dense hardwoods that produce long lasting coals with a medium to strong sweet and musky flavour. Great for beef, lamb and game.

  • Oak

    A popular exotic wood with a medium smoky flavour, ideal on its own or mixed with other woods.

  • Banksia Wood

    Produces a gentle smoke with a mild nutty flavour, especially well suited to beef, lamb and game. Its rich reddish colour and striking grain also make it one of the more unique woods available.

  • Olive Wood

    Burns slowly and evenly with a mild but distinctive smoke flavour, ideal for red meats and slower cooking.

Best woods for pork, poultry and seafood

For lighter meats and seafood, these woods are popular for their gentler, sweeter smoke flavours:

  • Pohutukawa

    A New Zealand native hardwood with long slow heat and a mild smoke flavour, especially good for pork, poultry and seafood.

  • Flowering Cherry

    Adds a mild fruity sweetness that works well with pork, poultry, some seafood and game.

  • Apple Wood

    A subtle sweet and fruity option that is a reliable favourite for pork, poultry, some seafood and game birds.

  • Citrus Woods

    Including Grapefruit, Lime and Orange, these create an aromatic mild smoke that suits chicken, fish, lamb and vegetables.

  • Orange Wood

    Creates beautiful citrus aromas and pairs especially well with pork, poultry, seafood and lamb.

  • Plum Wood

    Adds a mild smoky flavour with a hint of sweetness, ideal for pork, seafood and poultry.

  • Pear Wood

    Burns with a subtle fruity flavour and a touch of sweetness, great for beef, pork, seafood and poultry.

  • Peach and Nectarine Wood

    A light fruity and mildly sweet option, sometimes offered as a Stone Fruit Medley, that suits pork, seafood and poultry.

Best woods for pizza ovens and specialty flavour

If you want strong heat for pizza ovens or something more unique for flavour, these are worth considering:

  • Puriri

    Burns long and hot, making it a great option for pizza ovens, open fires and BBQ cooking.

  • Olive Wood

    Ideal for pizza ovens thanks to its slow even burn and rich flavour profile.

  • Orange Tree Roots

    A rare option that can add an amazing citrus aroma to your cooking. These have a bit of BBQ history behind them too, with Californian BBQ restaurants in the 1940s and 50s becoming known for using them.

  • Banksia Cones

    A simple way to add mild sweet flavour and gentle smoke to charcoal, or even directly onto a gas BBQ grill. They pair especially well with Cherry Wood.

  • Casurina Nuts

    Small but powerful, with a handful going a long way and adding terrific flavour for those wanting to try something different.

Our wood range

We stock a wide range of braai and BBQ woods, including New Zealand natives like Manuka, Kanuka, Pohutukawa and Puriri, exotic options such as Oak, Banksia and Olive, and fruit woods including Cherry, Apple, Citrus, Orange, Plum, Pear, and Peach and Nectarine. We also offer specialty smoking products like Orange Tree Roots, Banksia Cones and Casurina Nuts for those wanting to try something a little different.

Choosing the best braai wood for your cooking

The best braai or BBQ wood for you really depends on what you are cooking and the flavour you want to achieve. If you want strong coals and long burn time, Manuka, Kanuka and Puriri are excellent options. If you are after a more distinctive smoke flavour, Oak, Olive and Banksia are all worth considering. If you prefer something lighter and sweeter, fruit woods like Cherry, Apple, Citrus, Plum and Pear are a great fit. And if you enjoy experimenting, specialty products like Orange Tree Roots, Banksia Cones and Casurina Nuts can add something a little different to your cook up.

Get in touch

Whether you are after the best wood for beef, seafood, pizza ovens or all round braai cooking, Jessep Contracting can help you find the right option. We stock a wide range of quality braai and BBQ woods and are always happy to help with advice, availability and current pricing. Get in touch with our team to find the best wood for your next cook up.

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