Low and Slow Aotearoa

Low & slow BBQ feels everywhere in New Zealand now — smokers in backyards, brisket on social feeds, and BBQ sections growing in hardware stores.But it wasn’t always like that.In this episode, I look at how low & slow cooking went from a niche hobby to something far more common across Aotearoa. From the influence of social media and overseas BBQ culture, to gear becoming easier to access, lockdowns giving people time to cook, and the quiet resurgence of hands-on hobbies.More importantly, we talk about what happens next. Was this just a trend, or is something more lasting being built?Because low & slow might have started as something we copied — but the people who stuck around are shaping what Kiwi low & slow BBQ becomes.

This one's a bit more personal.I share a backyard BBQ cook that nearly made me quit low & slow smoking altogether.It wasn’t about burnt meat or a failed brisket — it was about pressure. I’d built the cook up in my head as a proper thank you to my dad after he helped me out at home. Somewhere between confidence and overconfidence, things slipped, and it hit harder than it should have.We talk about what happens when a BBQ cook goes wrong, how ego can creep into low & slow, and why we sometimes take mistakes more personally than we need to. This episode isn’t about technique — it’s about mindset, humility, and learning from a failed cook.Because great BBQ isn’t about perfection. It’s about showing up, learning, and doing better next time.

In the last episode, we stepped inside NZ BBQ competitions. This time, we break down what actually matters for backyard cooks.What do competitions get right? Planning, fire management, cooking with intention — discipline over expensive gear. But they can also overcomplicate things, chasing perfect appearance and cooking for judges instead of people.I talk through what’s worth learning from competition BBQ, what you can ignore at home, and how to apply the right lessons without losing the enjoyment of cooking.Because most of us aren’t chasing trophies — we’re chasing better cooks, fewer mistakes, and food that brings people together.Competition BBQ is useful — but only if you steal the right parts.

I talk with competitors at the "New Zealand Barbeque Alliance" competition in Kumeu Auckland, to get a real feel for the scene here in Aotearoa.We chat about how BBQ competitions work in NZ, what to expect stepping into your first comp, and the advice they’d give to anyone thinking about giving it a go. We also touch on cooking styles, prep work, how to score good points with the judges, competing internationally, and how competition BBQ compares to backyard low & slow.What stood out most was the people — welcoming, friendly, and great chats. No big egos, no gatekeeping, just a solid community happy to share knowledge and help others get involved.If you’ve ever thought about entering a competition, or you’re just curious how the pros do it, this episode pulls back the curtain on the NZ BBQ circuit — no hype, no egos, and why it’s more approachable than you might think.Teams featured:Joint beginningsBarbeque B.o.iDunno QueMapari meats

This episode is about where our meat comes from, and why that matters. From local farms to trusted butchers, we talk about the paddock-to-plate journey and the role it plays in good low & slow BBQ.We cover grass-fed beef, quality over quantity, and why taking a bit of care with your meat changes how you cook it — and how you appreciate it. It’s not about being fancy or perfect, just being more mindful of the process.This is a conversation about respect — for the animal, the people who raise it, and the time it takes to cook it properly.Low & slow, the Kiwi way.

We dive into what gives low & slow BBQ its New Zealand flavour — the woods we use, the way we cook, and the Kiwi style that makes it our own.I talk about native and locally available woods, how they affect smoke and flavour, and why understanding what grows around you matters just as much as following a recipe. From lighter smokes to stronger profiles, it’s about using wood thoughtfully and letting the food speak.We also explore the Kiwi approach to low & slow cooking — relaxed weekend cooks, and learning from each other rather than chasing perfection.This episode is about cooking with what we’ve got, respecting the process, and embracing the flavours and style that make low & slow BBQ in Aotearoa unique.

In episode two of Low and Slow Aotearoa, I break down the core basics of low & slow BBQ: choosing the right wood, preparing the right cuts of meat, and understanding time, temperature, and patience.I talk about how different woods affect flavour, the importance of clean smoke, and how to match wood to meat — including fruit woods, nut woods, and New Zealand favourites like mānuka and pōhutukawa. Wood isn’t just fuel, it’s seasoning.We also get into BBQ meat selection and prep, why lean and fatty cuts cook differently, and how cook times can vary massively — from long brisket smokes to quicker rib cooks.Finally, we cover fire management, learning your smoker, and why patience is the most important skill in low & slow cooking. Smoking BBQ is about control, not rushing.This episode is for backyard BBQers, beginners, and anyone wanting to understand low & slow smoking the right way, without overcomplicating it.

In this first episode of Low & Slow Aotearoa, I’m setting the tone for what this podcast is all about — slow food, real smoke, and the backyard way of doing things here in New Zealand.I’m not a pitmaster or a professional. I’m just an average backyard smoker who’s learned a lot through trial, error, and a few long cooks that didn’t go to plan. This podcast is about sharing those lessons, the stories that come with them, and celebrating low and slow cooking the Kiwi way.If you’re into BBQ, smoking meat, learning as you go, and enjoying the process as much as the result, you’re in the right place.Pull up a sit, let the fire settle, and enjoy the time.

A taste of what's to come. Launching Jan 5 2026 with 3 episodes.New episodes fortnightly.