In the last episode, we stepped inside NZ BBQ competitions. This time, we break down what actually matters for backyard cooks.

What do competitions get right? Planning, fire management, cooking with intention — discipline over expensive gear. But they can also overcomplicate things, chasing perfect appearance and cooking for judges instead of people.

I talk through what’s worth learning from competition BBQ, what you can ignore at home, and how to apply the right lessons without losing the enjoyment of cooking.

Because most of us aren’t chasing trophies — we’re chasing better cooks, fewer mistakes, and food that brings people together.

Competition BBQ is useful — but only if you steal the right parts.

I talk with competitors at the "New Zealand Barbeque Alliance" competition in Kumeu Auckland, to get a real feel for the scene here in Aotearoa.

We chat about how BBQ competitions work in NZ, what to expect stepping into your first comp, and the advice they’d give to anyone thinking about giving it a go. We also touch on cooking styles, prep work, how to score good points with the judges, competing internationally, and how competition BBQ compares to backyard low & slow.

What stood out most was the people — welcoming, friendly, and great chats. No big egos, no gatekeeping, just a solid community happy to share knowledge and help others get involved.

If you’ve ever thought about entering a competition, or you’re just curious how the pros do it, this episode pulls back the curtain on the NZ BBQ circuit — no hype, no egos, and why it’s more approachable than you might think.

Teams featured:

Joint beginnings

Barbeque B.o.i

Dunno Que

Mapari meats