We all love firing up the smoker, cooking a decent bit of meat and sitting down to enjoy the rewards. But there's another side to BBQ that doesn't get nearly as much attention… the cleanup!

From scraping greasy grates and emptying ash to dealing with fat, grease trays and the mess left behind after a long cook, we get into the jobs every BBQ owner knows but nobody really enjoys.

How clean does your smoker actually need to be? Are we sometimes a bit too precious about our gear? And is all that cleaning just part of the price we pay?

Because the cooking might take many hours, but unfortunately, the smoker doesn't clean itself.

From cooking Umu with his dad to building a name in New Zealand's BBQ scene, Moe's journey has taken him from a shop, to the Soul Food Festival, and beyond.

In this episode, we sit down for a yarn about his journey into low & slow BBQ, the realities of running a food business, helping others with the foodpreneur club and what it takes to turn a passion for cooking into something more. We talk cooking, helping other food businesses grow, and what's happening in the NZ food scene.

We also get into the BBQ itself — favourite meats and woods, common backyard cooking mistakes, and what people tend to overcomplicate. Along the way, we talk about failure, family, and how his idea of success has changed over the years.

It's an honest conversation about BBQ, business, and the people behind it, with a few laughs and a quick-fire round to finish.

Check out Soul Food Fest - Auckland, 20 March 2027

Instagram: @soulfoodfest_nz

Follow the team: @moeandmarika

What is it about a Kiwi BBQ that makes everyone want to come round for a feed?

Today we look at the classic Kiwi gathering — the BBQ going, food everywhere, bringing a plate, a few drinks, plenty of stories, and usually enough leftovers to feed everyone twice.

From sausages and steak to brisket, pulled pork and smoked meats. Low & slow BBQ might have changed what we're cooking, but the reason we cook it hasn't really changed.

Because sometimes the food isn't actually the point. It's the people around the table, the conversations, the laughs, and having an excuse to get everyone together.

Low & Slow Aotearoa isn't just about smoking meat. It's about what happens around the smoker.

And at the end of the episode, I tease an upcoming interview 🤫