HeyJaredLow and Slow Aotearoa
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.
- Indexed episodes, last 90 days
- 6
- Latest publication
- Sep 16, 2026
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- Earliest in this view
- Jul 5, 2026
Latest episodes
Side Dish #4: Have We Had Enough of Charcoal? (opens the original)
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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 learnin
EP 12: Right, let's Get a Hāngī (opens the original)
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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 ta
Side Dish #3: "That Smell..." (opens the original)
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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 mo
Ep 11: The Pressure to Nail the Cook (opens the original)
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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
Side Dish #2: An Underrated Meat to Smoke (opens the original)
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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
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