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Joint Smokers BBQ, 559 Leigh Rd, Whangateau, Whangateau (2026)

10/08/2026

This + This + That = Wins. 🏆🏆

This combo has put a few Chicken trophies in the cabinet — including TWO 1st Places this year.

From half chooks to thighs and wings, this is our go-to competition chicken rub combo:
• Rib Rocker
• Dirty Bird
• A dusting of Intensify

All made by Rum and Que

It’s not a secret. It’s just bloody good. 🔥

And when the chicken keeps bringing home the hardware, why mess with it?

Big thanks to Rum & Que for making the goods and backing The Joint Smokers.

09/08/2026

5TH OVERALL. 1ST CHICKEN. 4TH EQUAL BRISKET.

King of the Mountain 2026 🏔️

Back under Mt Taranaki for the first time since 2021 — and bloody good to be back.

11 hours in the car for a weekend where the forecast was looking very wet and cold. Somehow we got pretty lucky. Mild weather, bugger-all wind and conditions that made for a bloody good cook.

We came away with:

🥇 1st Chicken — huge thanks to Primo & Crowded House Bar for sponsoring the category

16th Ribs — apparently ribs had other plans 😂

6th Pork — bloody stoked with this box

4th Equal Brisket — thanks to The Corner Bar for sponsoring the category

5th Overall out of 20 teams. We’ll bloody take that.

Huge congrats to Cook Cartel on taking out the comp and punching their ticket to the BBQ World Cup in Las Vegas. RCG to Rum and Que.

Big shout out to Smokesman for managing top 10s across the board, and our good mates Carbon Addiction for landing 3rd in Pork.

Massive thanks to King of the Mountain Team for putting on a cracker of a comp, and to all the event sponsors for getting behind it and making these weekends happen.

And of course, thanks as always to our own crew of legends:

Heat Beads
Service Foods
Rum and Que
Oklahoma Joe's Smokers NZ
Ultimate Tinfoil
Urban Lumberjack
Liquorland Forrest Hill

Great cook, great people, plenty of laughs and a bloody good weekend back under the Maunga.

See you at the next one.

07/08/2026

Craig Leathley 2027
We’re back! Stoked to back in New Plymouth

Big thanks to our amazing supporters
Heat Beads NZ
Service Foods
Oklahoma Joe's Smokers NZ
Rum and Que
Traeger Grills NZ
Liquorland Forrest Hill

Let’s GO!

14/06/2026

Kid on the Que today 🔥

Two of his favourite things: ribs and basketball .

A rack split two ways with Rum and Que Rib Rocker and Intensify, cooked over Heat Beads Wrapped with his favs maple syrup, butter, OG Sauce and Sprite Zero.

By the time today’s NBA Finals started, the ribs had already suffered a crushing defeat.

It’s pretty cool seeing him cooking the whole BBQ process... although his real talent seems to be eating the evidence. 😂🍖

Anyone else got a little pitmaster in the family? What’s the first thing they learned to cook?

07/06/2026

Sunday dinner doesn't need to be complicated.

Beef short ribs seasoned with SPG and cooked over Heat Beads lump with a few Urban Lumberjack nectarine chunks.

Once the bark was set, they were wrapped with beef broth and a generous coating of Rum and Que OG Sauce, then cooked until probe tender at 210°F.

Served with homestyle mash potatoes (skin on!) seasoned with Rum & Que Umami Garlic Butter, steamed broccolini and plenty of gravy.

Simple, homestyle food that's hard to beat.

10/05/2026

One underrated cut. Two completely different cooks. And honestly… both absolutely slapped. 🌮🔥

We grabbed a humble oyster blade and broke it down ourselves to make the most of this larger protein. Such a good reminder that you don’t need super expensive cuts to turn out seriously good food.

After trimming the fat and removing the sinew running through the middle, we split the oyster blade along the natural seam into two separate muscles — each perfect for a different style of cook.

The top half became a hanger-style steak:
The hangar is a SERIOUSLY good steak
Seasoned heavily with our go-to combo of Rum and Que Intensify and Porter rub, then left to sweat on the bench for 30 mins while the gasser got ripping hot.

Hot and fast sear. Pulled at 130F. Rested for 15 mins.

Sliced up beautifully and loaded into warm tortillas with caramelised onion, capsicum, sour cream and a good hit of Salsa Huichol. Absolute flavour bomb and one of the most tender steaks you can find!

The bottom half went low and slow for pulled beef tacos:
Rubbed with Intensify and BRZ Mexicana — a killer combo with those rich chilli and subtle chocolate notes working perfectly with beef.

Cooked over Heat Beads lump charcoal with the deflector in once the bark started building. Once that bark was locked in and crunchy, we wrapped with beef stock and Ultimate tinfoil until it hit 215F and probed like butter.

The result? Juicy, smoky pulled beef that made one ridiculously good midweek dinner.

One affordable cut.
Two completely different meals.
And a seriously good way to stretch the budget without sacrificing flavour. 🔥

09/05/2026

Rainy nights call for comfort food… but make it BBQ. 🔥🥣

This one absolutely slapped for a mid-week dinner.
Smoked butternut squash rubbed down with a combo of Deep Bush and Green Chile & Bacon Rub for a perfect balance of savoury depth, smokey flavour and just enough heat to keep things interesting.

Into each squash half went butter, garlic and shallots, alongside a butter-stuffed onion dusted in rub and cooked low and slow over Heat Beads lump at 275F until everything softened and caramelised beautifully.

From there it all hit the pot with fresh thyme, diced apple and vegetable stock before getting blitzed silky smooth. Finished with a swirl of sour cream to mellow the chilli kick and served with fresh bread after footy practice ⚽️

One of those cooks that reminds you the BBQ isn’t just for brisket and ribs.
Soups, veges and weeknight dinners all pick up another level of flavour from the smoker.

What’s your fave non-traditional BBQ cook? 👇

03/05/2026

Cooked a whole short rib… just for ramen. 🍜🔥

Ran it direct over Heat Beads Lump Charcoal with Urban Lumberjack pohutukawa chunks for smoke.

Seasoned heavy with Rum & Que Porter and let that bark build properly.

Wrapped it with Ultimate Tinfoil and covered with Rum and Que Umami Port & Black Garlic and a full can of Guinness, then back over the coals to finish. Rested overnight.

Today it got sliced thin across the grain and brought back to life in a hot pan with a splash of soy and mirin.

Dropped into a loaded bowl of Marutai ramen noodles with pak choy, mustard greens, spring onion, pickled cucumber and toasted sesame.

Smoky, rich beef with a clean, savoury broth and just enough freshness to cut through it.

Bit different from eggs on toast.

Who’s putting BBQ into ramen?

29/04/2026

2026

Good people. Best comp. What it’s all about.

After a few years of “Soak on the Coast”, it was good to finally get a weekend of decent weather and just enjoy being there.

Junior Joints:

Lachie – 1st Taco
Morgan – 2nd Taco, 3rd Steak
Matty – 3rd Taco, 2nd Steak

Proud of all three. Matty wraps up his junior comps here and is more than ready to step up with the adult competitors.

Rib Cook-Off:

Cam – 1st Wings, 3rd Ribs

NZBA:

3rd Brisket
4th Pork
6th Ribs
10th Chicken

Happy with how we cooked across the board and being in the mix with a strong field.

Stoked for Ciaran & Melissa Murphy from Meatloaf on a well deserved GC, and Cook Cartel taking out RGC.

Thanks to everyone involved and all the teams we get to cook alongside.

And to the crew backing us:
, , , , , , & — appreciate the support.

On to the next.

29/04/2026

Smoke on the Coast 2026

Good people. Best comp. What it’s all about.

After a few years of “Soak on the Coast”, it was good to finally get a weekend of decent weather and just enjoy being there.

Day 1 – Junior Joints:

Morgan – 2nd Taco, 3rd Steak
Lachie – 1st Taco
Matty – 3rd Taco, 2nd Steak

Proud of all three. Matty wraps up his junior comps here and is more than ready to step up with the adult competitors.

First SOTC Rib Cook-Off:
Cam – 3rd Ribs, 1st Wings

Day 2 – NZBA:

Chicken – 10th
Ribs – 6th
Pork – 4th
Brisket – 3rd

Happy with how we cooked across the board and to be in the mix with a strong field.

Especially stoked for Ciaran & Melissa from Meatloaf on a well deserved GC, and Cook Cartel taking out RGC.

Thanks to everyone involved, the judges, and all the teams — this one’s always a good time.

And to the crew backing us:
Heat Beads BBQ, Oklahoma Joe's Smokers NZ, Service Foods, Rum and Que, Liquorland Forrest Hill, BBQ Pro NZ, & Urban Lumberjack — appreciate the support.

On to the next.

Joint Smokers BBQ

10/08/2026

09/08/2026

07/08/2026

14/06/2026

07/06/2026

10/05/2026

09/05/2026

03/05/2026

29/04/2026

29/04/2026

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