Mastering the Art of Slow & Low Cooking in NZ
Low and slow is where BBQ gets serious. It's the method that turns tough, affordable cuts into something tender and full of flavour, and it makes a weekend cook feel like an occasion.
At Hauland Lifestyle, we love a good Kiwi BBQ, and there's no better way to impress friends and family than learning to cook low and slow.
What is low and slow cooking?
Low and slow means cooking at a low temperature for a long time. Instead of searing meat over high heat, you let it cook gently, giving the tough connective tissue time to break down into soft, rich gelatine.
- Cooking temperature: around 110–135°C for most cuts
- Cooking time: anywhere from 3 to 12 hours or more, depending on the cut and its size
What you'll need
A cooker that holds a steady temperature. A kamado is ideal. Its thick ceramic walls hold heat for hours, and its vents let you fine-tune the temperature with small adjustments. A Grandfire kamado can hold a low temperature for a long cook on a single load of charcoal.
A charcoal smoker or a gas BBQ set up for indirect heat also works, as long as it can hold a steady low temperature.
A digital thermometer. A leave-in probe lets you track the meat's internal temperature without lifting the lid.
A heat deflector or water pan. This shields the meat from direct heat and helps keep the temperature even.
Smoking wood. Manuka is a Kiwi favourite, while fruit woods such as apple and cherry are milder, and oak suits beef.
Quality lump charcoal. Avoid self-lighting charcoal, which can taint the flavour of your food.
Best cuts for low and slow
Brisket is the classic low-and-slow challenge. A whole brisket can take 10 to 12 hours or more, but the reward is tender, juicy slices with a dark, flavourful crust. Start checking from around 90°C internal. Most briskets are ready somewhere between 93°C and 96°C, when a probe slides into the thickest part with little resistance.
Pork shoulder is the most forgiving cut to start with and makes perfect pulled pork. Cook it to around 92–95°C, when it shreds easily with a fork.
Beef short ribs are thick, meaty and rich, and become fall-apart tender after a long cook.
Lamb shoulder is made for Kiwi backyards. Rub it with garlic, rosemary and salt, smoke it gently, and cook it until it pulls apart.
Whole chicken benefits from a little smoke, but cook it hotter, at around 150–160°C, so the skin crisps and the meat reaches a safe 75°C in a reasonable time. Brining beforehand keeps it juicy.
Prep, smoke, wrap and rest
1. Rub. Apply a dry rub anywhere from an hour to overnight before cooking. Salt, pepper, paprika, garlic powder, cumin and a little brown sugar make a good base.
2. Smoke. Keep the fire steady and clean. You want thin, pale blue smoke drifting from the vent, not thick white clouds, which can make food taste bitter. A few chunks of wood at the start of the cook is usually plenty.
3. Ride out the stall. Large cuts like brisket and pork shoulder often stop rising in temperature for an hour or more, usually somewhere between 65°C and 74°C. This is normal: moisture evaporating from the surface cools the meat, much like sweat cools your skin. Once the surface dries, the temperature starts climbing again.
4. Wrap (optional). To push through the stall faster and keep the meat moist, wrap it in butcher paper or foil once it reaches around 75–80°C. Butcher paper is more breathable and preserves more of the bark, while foil traps more moisture and cooks fastest but softens the crust.
5. Rest. Once cooked, rest the meat for at least 30 to 60 minutes. For a longer rest, use an empty chilly bin: fill it with hot tap water for 30 minutes to warm it, tip the water out, then place the wrapped meat inside with old towels around it. Leave the probe in and keep the meat above 60°C, which is the safe holding temperature. Resting lets the juices settle and makes slicing or pulling much easier.
Tips from the Hauland team
Don't peek too often. Every time you lift the lid, you lose heat and add time to the cook.
Cook to temperature, not time. Times are a guide only. The meat is ready when it reaches the right internal temperature and feels tender.
Make small vent adjustments. On a kamado, small changes go a long way. Adjust, wait 15 minutes, then check again.
Match the wood to the meat. Fruit woods suit pork and poultry, while manuka and oak stand up to beef and lamb.
Start early. Allow extra time, especially for brisket. A cooked brisket holds well in a warmed chilly bin, but an unfinished one can't be rushed.
Built for New Zealand conditions
Long cooks mean hours outside in whatever the weather brings. A kamado's thick ceramic walls hold their temperature well through cooler evenings and passing showers, which makes it well suited to Kiwi backyards.
Grandfire kamados pair that ceramic body with 304 stainless steel where it counts: the top air vent, the bands that hold the lid and base together, and the cooking grills. These are the parts most exposed to heat, moisture and handling, so quality stainless steel helps them stay strong and resist rust over years of use.
To keep your kamado in top shape, rinse the stainless parts occasionally if you live near the coast, and use a well-fitted cover between cooks.
Your low and slow checklist
- A kamado or BBQ that holds a steady low temperature
- A reliable leave-in thermometer
- Quality lump charcoal and smoking wood
- Butcher paper or foil
- A chilly bin and old towels for resting
- Patience, and maybe a cold drink
Low and slow is as much about the day as the food. Take your time, enjoy the process, and share something truly memorable at the end of it.
Ready to start? Talk to the Hauland Lifestyle team about Grandfire kamados and the accessories you'll need for your first long cook.
