My name is Joe Lewis, and my passion for live fire BBQ was ignited while camping off-grid on my family’s whenua (land) in the Far North of New Zealand. Standing around the fire, cooking under the open sky, and sharing meals with whānau made me appreciate not just the flavors but the experience itself. I wanted to bring that same warmth and authenticity back to the city.
A few years later, an opportunity came up to compete in Smoke on the Coast, a well-known BBQ competition. I entered as one of two wild card live fire teams, cooking purely over wood, without the aid of a lid temperature gauge—a challenge that many considered a disadvantage. Against the odds, we took first place in the pork ribs category, proving that technique, instinct, and passion could triumph over technology.
Since then, I’ve expanded into catering, pop-up cookouts, and have my sights set on future competitions. Whether it’s serving up smoky, fire-kissed flavors at events or perfecting my craft in the heat of competition, my journey is all about celebrating the raw, untamed essence of live fire cooking.
No shortcuts. No gas. Just fire, smoke, and good food.