Smoked Roast Rib, Pickles and Oak-Wine Salt

When I was nineteen, I went on a seven-month journey through the United States and discovered real American barbecue. The use of wood and smoke to slowly cook meats was a revelation to a young cook from New Zealand. It was a defining period in my career — I developed a lifelong fascination with using wood and charcoal to smoke, perfume, cook and sometimes even burn food.

I have built, over the past seven or so years, four different cold smokers. DIY barbecue and smoking is incredibl