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zeekelbos = sickle bush

That is great braai wood.

I'm glad this topic is still around and I could find it.
I bought a bag of Wonder bio-carbon briquettes for my last trip to Kruger (June long weekend). I was pretty impressed. They burned hotter and longer than regular briquettes. I used a lot fewer than normal and had more than enough cooking time and heat. My only complaint is their shape: they come like little worsies (sausages) which isn't too easy to stack into a pyramid (compared to briquettes).

They're probably my new charcoal of choice but I won't necessarily always go out of my to find it if in a hurry. Give it a try!

Btw, where can I buy sickle bush braai wood?

Okay, probably a dumb question...



Is this "pan" part of the usual braai setup in SANParks camps? And what is it called? I'd love to have one here in the States but I'm not sure what I'm looking at. (besides a delicious carnivore meal with a few veggies tossed in for balance)

I'm not a saffie, but I believe that is a skottel braai.
They are in the park usually at the picnic spots and they are (usually) gas fuelled.

The "traditional braais" is flat, with a grid where the fire goes underneath, can be found in the camps outside your own accommodation, though I think some picnic areas also have the traditional braais.

Skottel I think means "basin"!

No doubt some Saffies will correct me, or expand on this!!

Thank you! I've found a few online that look fantastic, but was hoping for a skottel pan that I could simply plop on top of my gas grill. Looks like I may have to invest in another backyard cooking device.

After using a skottel in the park for years I've recently switched to a plain ol' T-Fal Wok and a gas cooker top and find it much easier to cook on and clean.

Just a tip for all skottel users, try get a teflon liner for the skottel. It'll make cleaning (and cooking) a heck of a lot easier.

I have been using a teflon liner in my oven and some pans, and can totally agree with the above.

I have found that if i line the skottel with tin foil before start using makes cleaning it much easier as well. Another bonus using foil is that the fly that will normally come and sit on my piece of "boerewors" cannot because i use the foil to fold over the cooked meat and use another piece for the following items that needs to be cooked and fold that also close in the foil, it keeps the fly away and keep it a bit warm as well.

As far a I know you do get a flat skottel aswell.

This of course is a gas " skottel " braai , and can be rented at the picnic spots in Kruger . This is a refinement of the " braai " at bungalows in Kruger .

The use of the name " skottel " is the Afrikaans word for a " disc " in a harrow or plough . We Saffies will braai any time , anywhere , at the drop of a lighted match , and these plough " skottels" used to be very much in demand especially by city dwellers . You weld on three legs , make a fire under the skottel , 5 minutes later you have steaks and wors sizzling away .

Then , with further " development of this essential piece of outdoor equipment , such as the " braai " at every bungalow in Kruger , the " skottel " is now where you make the fire , and you " braai " on a grid above the coals .
Incidently , Saffies will anything in/on which to braai . A 200 liter steel drum , cut through the middle from top to bottom , on legs , or any design built-in contraption , inside the house , or outside on the veranda , or in the garden , next to the pool - you name it .
But the "skottel " is still very much loved and in demand

I have a flat fry pan the size of a skottel made by Volcano, also non stick etc and fits perfectly on my cadac instead of skottel. I find the heat distribution better than a skottel and also I don't get all oil & juices in centre of skottel and everything cooks at same pace.

I agree , the Cadac skottel too deep for my liking too . I would also prefer it to be of thicker metal , so that it can keep its heat better . So I made myself something from 2.00 mm thick Stainless steel plate and it is great

Interesting Robert. How much did it cost out of interest? I also hate the heat distribution in a skottel, that's why I've switched to to a wok.

Cadac actually makes a teflon coated thick based flat "pan" for the top of the standard skottle, it's called a "paella pan" and it's amazing! Works like a charm, even heat distribution, less oil use as it is non-stick, and cleans in 2 seconds with a wipe of a cloth! It comes in its own zip up bag and is easy to pack, we take ours to KNP and just fit it on the picnic sites skottles! Highly recommend it!

I've seen and considered the paella pan. Its quite expensive tho. It also looks quite big.

Mods, how about a topic split to one dedicated to skottels?


I think my parents' old skottel burner might also be partly to blame for poor heat distribution