Stoked To Smoke

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Stoked To Smoke brings a passion for outdoor cooking to Nelson/Tasman. Not a big-box store... just real people with real passion.

We’re owner-driven, use every product we stock + love sharing knowledge so you can create incredible flavours.

14/10/2026

Under The Hood’s All Purpose Garlic Pepper Salt doesn’t need to spend its life waiting beside a steak.

Try it on golden roast potatoes, buttery mushrooms piled onto toast, or cauliflower roasted until the edges catch a little colour.

Same garlic, pepper and salt foundation. Different textures, different plates, different reasons to go back for seconds.

Because the blend already contains salt, taste before adding more.

If you want a seasoning you’ll actually reach for during the week, this is a useful place to start.

Find the Under The Hood range online or ask our team instore.

𝙎𝙢𝙤𝙠𝙚 𝙞𝙩. 𝙂𝙧𝙞𝙡𝙡 𝙞𝙩. 𝙇𝙤𝙫𝙚 𝙞𝙩. 𝘾𝙤𝙤𝙠 𝙡𝙞𝙠𝙚 𝙖 𝙇𝙚𝙜𝙚𝙣𝙙.

Under The Hood BBQ

13/10/2026

We are all rearing to go for the NZ Fishing and Hunting Expo at the Trafalgar Centre this weekend, and will be bringing the advice, tools and specials, as well as all our favourites from our outdoor cooking range.

We will have 10% OFF OUR TRAEGAR AND OONI RANGE, perfect to get the cooking gear sorted this season 👊

Come and see us, we will be part of the Nelson Marine Centre site!

𝙎𝙢𝙤𝙠𝙚 𝙞𝙩. 𝙂𝙧𝙞𝙡𝙡 𝙞𝙩. 𝙇𝙤𝙫𝙚 𝙞𝙩. 𝘾𝙤𝙤𝙠 𝙡𝙞𝙠𝙚 𝙖 𝙇𝙚𝙜𝙚𝙣𝙙.

12/10/2026

Tuesday's cooking tip - before you reach for more salt, try a little squeeze of lemon.

A rich cook can sometimes need a brighter finish. Lemon, lime or a small splash of vinegar can bring contrast to buttery vegetables, creamy sauces and hearty BBQ plates.

Try it on one forkful first, taste, then decide whether the whole dish needs it. That small test saves you from enthusiastically turning dinner into a citrus experiment!

Keep a lemon beside the serving board at your next cook and see where it earns its place.

Save this for the meal that tastes good but feels like it’s missing something.

𝙎𝙢𝙤𝙠𝙚 𝙞𝙩. 𝙂𝙧𝙞𝙡𝙡 𝙞𝙩. 𝙇𝙤𝙫𝙚 𝙞𝙩. 𝘾𝙤𝙤𝙠 𝙡𝙞𝙠𝙚 𝙖 𝙇𝙚𝙜𝙚𝙣𝙙.

11/10/2026

That glossy, sticky finish is worth chasing.
The bitter, blackened version? Less so.

Many BBQ sauces contain sugar, which can burn when it spends too long over strong heat. For a finishing glaze, cook the food most of the way first, then brush on thin layers towards the end and watch closely.

You’re building a finish, rather than trying to cook the whole meal inside a thick coat of sauce.

Keep sauce for serving separate from anything touched by raw meat.

Got a Rum & Que sauce you love? Check its recommended use, then give the glaze a little attention.

Rum and Que

09/10/2026

Stretch. Shrink. Stretch. Shrink.

If your pizza dough keeps pulling back into a small circle, wrestling it harder usually isn’t the answer.

Cold dough can be difficult to stretch, and tight dough may need a little more rest. Follow your dough recipe or pack instructions for thawing and proving. If it still resists when you start shaping, cover it, give it a short rest and try again gently.

Work gradually rather than forcing the centre paper-thin.

Pizza night should involve eating pizza, not an arm-wrestling match with dinner.

Save this for the next dough ball with an attitude.

𝙎𝙢𝙤𝙠𝙚 𝙞𝙩. 𝙂𝙧𝙞𝙡𝙡 𝙞𝙩. 𝙇𝙤𝙫𝙚 𝙞𝙩. 𝘾𝙤𝙤𝙠 𝙡𝙞𝙠𝙚 𝙖 𝙇𝙚𝙜𝙚𝙣𝙙.

07/10/2026

Not long to go now!

Who's heading to the NZ Fishing Hunting & 4X4 Expo in Nelson?

16th-18th October 2026 at the Trafalgar Centre - see you there 👊

𝙎𝙢𝙤𝙠𝙚 𝙞𝙩. 𝙂𝙧𝙞𝙡𝙡 𝙞𝙩. 𝙇𝙤𝙫𝙚 𝙞𝙩. 𝘾𝙤𝙤𝙠 𝙡𝙞𝙠𝙚 𝙖 𝙇𝙚𝙜𝙚𝙣𝙙.

01/10/2026

We are looking forward to being at the NZ Fishing Hunting & 4X4 Expo this month, with our Ooni, Trager & Smokai range at the Nelson Marine Centre site.

Who's going to be there? 👋

𝙎𝙢𝙤𝙠𝙚 𝙞𝙩. 𝙂𝙧𝙞𝙡𝙡 𝙞𝙩. 𝙇𝙤𝙫𝙚 𝙞𝙩. 𝘾𝙤𝙤𝙠 𝙡𝙞𝙠𝙚 𝙖 𝙇𝙚𝙜𝙚𝙣𝙙.

29/09/2026

You’ve waited hours.
The meat looks incredible.
Everyone is hungry.

This is exactly when patience gets hardest.

Resting gives a cooked piece of meat time to settle before slicing, which can make the final result noticeably better.
The right rest depends on what you’ve cooked, so don’t blindly apply one rule to everything - but do build resting time into your plan instead of treating it as an annoying delay. A good trick is to work backwards from when you want to eat and allow a buffer.

Outdoor cooking is much more relaxing when dinner isn’t balanced on one exact minute.

𝙎𝙢𝙤𝙠𝙚 𝙞𝙩. 𝙂𝙧𝙞𝙡𝙡 𝙞𝙩. 𝙇𝙤𝙫𝙚 𝙞𝙩. 𝘾𝙤𝙤𝙠 𝙡𝙞𝙠𝙚 𝙖 𝙇𝙚𝙜𝙚𝙣𝙙.

24/09/2026

There’s a difference between cooking by numbers and using numbers to make better decisions.

Wireless temperature probes such as Traeger MEATER can help you keep an eye on internal and ambient temperatures without repeatedly opening the cooker. That’s especially useful on longer cooks when consistency matters and you’d rather be talking to your mates than standing guard beside the grill.

The probe doesn’t replace judgement - it gives you better information.

If temperature tracking is the part of BBQ that makes you nervous, this is one of those tools that can make the whole process feel a lot calmer.

Ask about the options instore - we'll point you in the right direction 👍

𝙎𝙢𝙤𝙠𝙚 𝙞𝙩. 𝙂𝙧𝙞𝙡𝙡 𝙞𝙩. 𝙇𝙤𝙫𝙚 𝙞𝙩. 𝘾𝙤𝙤𝙠 𝙡𝙞𝙠𝙚 𝙖 𝙇𝙚𝙜𝙚𝙣𝙙.

21/09/2026

This is the Ooni question we hear a lot: gas or multi-fuel?

The Koda range is about quick, fuss-free gas cooking - fire it up, control the heat and get pizza night moving.
The Karu range gives you the option of wood or charcoal, with compatible gas-burner options on selected models, so it suits cooks who like playing with different fuels and the ritual of a live fire.

Neither is automatically ‘better’.

The better oven is the one that matches how you actually want to cook.

Convenience-first or fire-tinkerer?
That answer usually points you in the right direction.

𝙎𝙢𝙤𝙠𝙚 𝙞𝙩. 𝙂𝙧𝙞𝙡𝙡 𝙞𝙩. 𝙇𝙤𝙫𝙚 𝙞𝙩. 𝘾𝙤𝙤𝙠 𝙡𝙞𝙠𝙚 𝙖 𝙇𝙚𝙜𝙚𝙣𝙙.

Address

23 McGlashen Avenue
Richmond
7020

Telephone

+6435440017

Website

https://www.stokedtosmoke.co.nz/

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