EP 2: Smoke, Meat, and Time
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EP 2: Smoke, Meat, and Time
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A proposito di questo titolo
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.