Our Range

Inspired by the pitmasters of central Texas.

Inspired by Kansas City's most popular off-menu item, we take pork belly, cut it into cubes, smoke it until the fat renders, then finish it under the heat until the exterior caramelises.

Lamb marinated in a blend of warm Middle Eastern spices, then slow-cooked until it pulls apart in long, tender strands.

Made to a traditional South African recipe using grass fed beef, cured in coriander, black pepper, salt and a touch of apple cider vinegar, then air-dried slowly over several days.

Short-cut beef ribs, Jacob's ladder, smoked over oak for six hours until the collagen has fully broken down and the meat pulls back from the bone.

Burnt ends are the reward at the end of a long smoke.

Smoked beef brisket, pulled and folded through a rich, sweet and tangy BBQ sauce.

The same slow-smoked brisket as our BBQ version, pulled by hand and left unsauced - so you can take it wherever you want.

We take the pastrami process, a week of curing, a spice crust of black pepper and coriander, ten hours in the smoker, and apply it to pork belly, with results that are richer, fattier, and frankly a little dangerous.

Pork shoulder rubbed in our dry blend of smoked paprika, cumin, sugar and black pepper, then smoked over oak for twelve hours until it surrenders entirely.

A full rack of spare ribs, seasoned with our dry rub and smoked over oak for six hours.

Premium turkey breast, cured for a full week in our pastrami brine, spiced with black pepper and coriander, then slow-smoked for six hours and finished with steam until the texture is impossibly tender.

Whole chicken breasts smoked over oak until the flesh takes on a pale amber colour and a deep, clean smoke flavour that doesn't overpower.

Chicken thighs - darker, richer, more forgiving than breast - smoked low and slow and then pulled while still warm.

Chicken thighs marinated in a warm shawarma blend of allspice, cinnamon, cloves, nutmeg and oregano, with a little chilli, then slow-cooked until tender and juicy.

The same biltong recipe as our sliced, formed into thin sticks that dry a little firmer and carry even more concentrated flavour.

Cut thick so the exterior stays dry and the centre remains slightly moist - the way traditional biltong is meant to be.

Not sure where to start? The Taster Box puts six of our pre-made smoked and slow-cooked meats in one place.

The Fireside Box puts a rack of beef ribs at the centre of the table, with pork belly burnt ends to pass round the fire and pulled pork for the buns.