Barbecue culture is huge, but what about the unique meat smoking scene in New Zealand?
You and I will explore how we do it here at home, share my experiances, knowledge, and talk to others with the same passion. Competition pitmasters, casual backyard smokers, as well as other experts in various fields of barbeque.
Instagram: @lowandslowpodcast
Facebook: Low and Slow Aotearoa
Youtube: @lowandslowpodcast
From cooking Umu with his dad to building a name in New Zealand's BBQ scene, Moe's journey has taken him from a shop, to the Soul Food Festival, and beyond.
In this episode, we sit down for a yarn about his journey into low & slow BBQ, the realities of running a food business, helping others with the foodpreneur club and what it takes to turn a passion for cooking into something more. We talk cooking, helping other food businesses grow, and what's happening in the NZ food scene.
We also get into the BBQ itself — favourite meats and woods, common backyard cooking mistakes, and what people tend to overcomplicate. Along the way, we talk about failure, family, and how his idea of success has changed over the years.
It's an honest conversation about BBQ, business, and the people behind it, with a few laughs and a quick-fire round to finish.
Check out Soul Food Fest - Auckland, 20 March 2027
Instagram: @soulfoodfest_nz
Follow the team: @moeandmarika
30 Sept 2026
Ep 13: The Classic Kiwi Feed
What is it about a Kiwi BBQ that makes everyone want to come round for a feed?
Today we look at the classic Kiwi gathering — the BBQ going, food everywhere, bringing a plate, a few drinks, plenty of stories, and usually enough leftovers to feed everyone twice.
From sausages and steak to brisket, pulled pork and smoked meats. Low & slow BBQ might have changed what we're cooking, but the reason we cook it hasn't really changed.
Because sometimes the food isn't actually the point. It's the people around the table, the conversations, the laughs, and having an excuse to get everyone together.
Low & Slow Aotearoa isn't just about smoking meat. It's about what happens around the smoker.
And at the end of the episode, I tease an upcoming interview 🤫
16 Sept 2026
Side Dish #4: Have We Had Enough of Charcoal?
Charcoal smokers can make dam good BBQ — but they can also be super frustrating.
Today, I have a yarn about why some backyard cooks are moving from charcoal smokers to pellet smokers. Temperature swings, fuel management, changing weather and those overnight cooks can make charcoal a lot of work.
But is convenience actually the point of low & slow BBQ? We look at what pellet smokers make easier, what you might lose by stepping away from the fire, and why there's something satisfying about learning to manage charcoal, wood and your smoker.
This isn't charcoal vs pellets. It's about finding the smoker that makes you actually want to cook.
Because whether you're managing a fire all day or pressing a button, we're all here for the same thing.
Delicious Low and Slow BBQ.
31 Aug 2026
EP 12: Right, let's Get a Hāngī
This episode, we're going out.
I head out to pick up a hāngī from a workmate, bringing you along for the journey before taking it home and sitting down to actually taste it.
We talk about what hāngī and low & slow BBQ have in common — patience, time, slow cooking and feeding people, while also looking at what makes hāngī its own unique Māori cooking tradition.
From the smell on the drive home to opening it up and taking that first bite, this one is about experiencing the food rather than just talking about it.
I've spent a lot of time talking about low & slow BBQ, but this episode reminded me that slow cooking has been part of Aotearoa for a bloody long time, and its an amazing example of our unique style.
16 Aug 2026
Side Dish #3: "That Smell..."
You know that feeling when you smell BBQ before you can even see it?
The smoke drifting down the street, charcoal firing up, meat hitting the heat, or opening the smoker after a few hours and getting that first hit of smoke.
In this Side Dish, we talk about the smells that make BBQ what it is — wood smoke, charcoal, rubs, meat, fat hitting the fire, and that unmistakable Kiwi BBQ smell.
Because sometimes the best part of a cook starts long before the first bite, and can take you back to great moments.
Low & slow, one smell at a time.
2 Aug 2026
Ep 11: The Pressure to Nail the Cook
BBQ feels different the moment you're cooking for other people?
Same smoker, same meat, same process — but suddenly you're checking temperatures more, second-guessing decisions and putting pressure on yourself to get everything just right.
Today, I talk about where that pressure comes from, how chasing the perfect cook can actually make us cook worse, and why the people we're feeding probably aren't judging our BBQ nearly as harshly as we are.
Because low & slow shouldn't feel like a performance. It's about good food, good people, and enjoying the time around the smoker.
Sometimes the best thing you can do is stop trying to prove something — and just cook.
#BBQ #NewZealand #cooking #lowandslow
19 Jul 2026
Side Dish #2: An Underrated Meat to Smoke
Brisket and ribs get all the attention, but a whole chicken might be one of the best cooks you can do on a smoker. It's affordable, forgiving, feeds the family, and doesn't take all day.
This episode of "Side Dish" Im at the pit again, talking through how I smoke a whole chicken, the little things that make a big difference, and why it's such an easy cook when you want great smoky BBQ without committing 12 hours.
Whether you've never smoked a chicken before, or just wanna join me at the pit for a little chat, this one is for you.
5 Jul 2026
EP 10: What Nobody Tells You About Low & Slow BBQ
Low & slow BBQ looks incredible on social media, but there's a side to it that rarely gets talked about.
I share the realities of the hobby that most people only discover after they start their journey . The long hours of waiting, the cleaning and maintenance, the cost of fuel and meat, and adapting to New Zealand's unpredictable weather.
Despite the setbacks, it's all part of what makes low & slow so rewarding. Because every failed cook teaches you something, every long day builds patience, and every great meal reminds you why you started in the first place.
Low & slow isn't always glamorous—but for those who stick with it, there's nothing quite like it.
#lowandslow #bbq #smokingmeat #Aotearoa #NewZealand #local
23 Jun 2026
Side Dish: Should Great BBQ Need Sauce?
Welcome to the first Side Dish episode — shorter conversations and quick thoughts from the world of low & slow BBQ.
This time, we're tackling a big debate in barbecue: should great BBQ need sauce?
From ribs and pulled pork to brisket, we look at where sauce fits into a cook, when it enhances flavour, and when it might be covering up something underneath. We also talk about the saucy social media influence. Do they just do it for the photos?
So where do you sit? Is sauce a winner, or a killer?
Drop a comment, let me know your side of it.
7 Jun 2026
Ep 9: From Pitmaster to Founder – Equator Whetu
After a few months away, Low & Slow Aotearoa is back with its first one-on-one guest interview.
In Episode 9, I sit down with Equator Whetu at The Blue Ox Babe in Pukekohe, where his humble BBQ journey first began. Starting out under experienced pitmasters, Equator learned the craft from the ground up before eventually becoming a pitmaster himself.
We talk about the lessons learned along the way, life behind a commercial smoker, the importance of patience and trusting the process, and how those experiences inspired the creation of his BBQ apparel brand, Kolchar.
Whether you're a backyard cook, a BBQ enthusiast, or someone chasing a passion project of your own, there's plenty to take away from this conversation.
Guest:
Instagram - @kolchar_official
Facebook - kolcharofficial
15 Mar 2026
EP 8: Why Low & Slow Took Off in NZ So Fast
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.
1 Mar 2026
EP 7: The Cook That Nearly Made Me Quit
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.
15 Feb 2026
EP 6: What I Learned From Competition BBQ (Without Competing)
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.
1 Feb 2026
Ep 5: Inside NZ BBQ Competitions: How They Cook, Judge, and Compete.
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 beginnings
Barbeque B.o.i
Dunno Que
Mapari meats
18 Jan 2026
EP 4: Paddock to Plate
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.
4 Jan 2026
EP 2: Smoke, Meat, and Time
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.
4 Jan 2026
EP 3: Local flavours, Native wood, and the kiwi style
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.
4 Jan 2026
EP 1: The Smoke rises
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.
29 Dec 2025
Preview
A taste of what's to come.
Launching Jan 5 2026 with 3 episodes.
New episodes fortnightly.
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Spotify
5.0 / 5
11 ratings
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