Matt Burgess is Executive Chef of Caravan Restaurants and runs Kaiwhenua


Why did you choose a Smokey Oak Barbecue product?

I never knew I needed this product until I got my hands on it.

What were you using previously and how does your Smokey Oak Barbecue one compare?

I had a little weber kettle 

What do you love about the pit?

Its a design that I was involved with, the heat retention, but most importantly the flavour 

Has having an insulated firebox and flue helped your barbecue / fire management 

As I have the upright smoker it changed my life 

How did you find the communication and customer service 

The banter and comms are an added bonus when working with these two men!


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