The best slow smoked meat creators in Queenstown

Locally Sourced Food

Quality local produce is at the heart of Old Mates ethos. It not only tastes good but supports community spirit and we work hard to find the best the Otago region has to offer. From sourcing quality meat reared on the Crown Range, vegetables grown in Gibbston Valley and fruit wood from the orchards in Cromwell. We have the upmost respect for all of the farmers and growers in the region that make this possible. We are always on the look out for new produce to put on the smoker or to make our signature sauces and sides with.

The Smoking Process

Smoking meat takes time, patience, love and a couple of cold ones...

Starting with the fire we only use fruit woods which can change the flavour profile considerably depending on what is burnt. Whether that be apple, cherry, plum or our personal favourite apricot. Getting the fire right and holding it a consistent temperature is crucial. 

We then apply our house made rubs to the meats we are smoking which we use to accentuate their flavours. On to the smoker they go for anywhere between 5-16 hours. After lots of tender love and care they are then rested and ready to be enjoyed by all of our hungry customers!