Low and Slow Aotearoa

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 th... more

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 adv... more

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... more

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 backy... more

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, t... more

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 w... more

A taste of what's to come.

Launching Jan 5 2026 with 3 episodes.

New episodes fortnightly.