by Reuben G
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
Language
🇺🇲
Publishing Since
12/29/2025
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June 23, 2026
<p>Welcome to the first Side Dish episode — shorter conversations and quick thoughts from the world of low & slow BBQ. </p><p><br /></p><p>This time, we're tackling a big debate in barbecue: should great BBQ need sauce?</p><p><br /></p><p>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?</p><p><br /></p><p>So where do you sit? Is sauce a winner, or a killer?</p><p>Drop a comment, let me know your side of it. </p>
June 7, 2026
<p>After a few months away, Low & Slow Aotearoa is back with its first one-on-one guest interview.</p><p><br /></p><p>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.</p><p><br /></p><p>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.</p><p><br /></p><p>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.</p><p><br /></p><p>Guest: </p><p>Instagram - @kolchar_official</p><p>Facebook - kolcharofficial</p><p><br /></p><p><br /></p><p><br /></p>
March 15, 2026
<p>Low & slow BBQ feels everywhere in New Zealand now — smokers in backyards, brisket on social feeds, and BBQ sections growing in hardware stores.</p><p>But it wasn’t always like that.</p><p><br /></p><p>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.</p><p><br /></p><p>More importantly, we talk about what happens next. Was this just a trend, or is something more lasting being built?</p><p><br /></p><p>Because low & slow might have started as something we copied — but the people who stuck around are shaping what Kiwi low & slow BBQ becomes.</p>
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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
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