The best slow smoked meat creators in Queenstown

Locally Sourced Food

We have been bringing our curated selection of BBQ smoked meats to the Whakatipu basin since 2020. 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 is a labor of love that requires time, patience, and a few cold ones along the way.

To start the process, we exclusively use fruit woods for our fire, such as apple, cherry, plum, or our personal favorite, apricot. The choice of wood can significantly influence the flavour profile of the meat. Achieving the perfect fire and maintaining a consistent temperature are essential steps in the smoking process.

Next, we generously apply our house-made rubs to the meats, enhancing their natural flavours. The meats are then carefully placed in the smoker, where they will slowly cook for anywhere between 5 to 16 hours. After receiving heaps of attention and care throughout the smoking process, the meats are rested and ready to be savoured by all of our eager customers!