About
One cook, one pit, no guesswork
I'm Tim. I cook every booking myself, from Bororen, between Gladstone and Bundaberg.
It started with a tough brisket
I got into smoking because it's where cooking with fire meets the science.
My first briskets, in 2022, came out tough as boots. I didn't know how to run a fire yet.
So I learned to keep a clean, steady fire, and why that matters. Every booking is cooked that way, so nothing at your event is a first try.
I still log every cook and test one change at a time, on my own cooks, never on a booking. Some fail, and I write down why. The ones worth sharing become posts.
What one cook means for you
Over 150 guests, I check it fits one pit first.
One pit, and I run it myself, start to finish.
I only take bookings I can cook right. Some dates get a no.
The person you talk to is the person at the pit.
Kept safe, pit to plate
Nothing sits in the danger zone, from my trailer to your table.
Long cooks arrive kept hot. Chicken and lamb finish at your place.
60°C
Hot food never drops below 60°C before it's served.
Where I cook
Pick your town in the estimate and the travel is already counted.
Find your town in the estimate →Questions about me and the pit
Why only one cook?
I run one pit, myself. I'd rather say no to a date than cook it badly.
How many guests can you feed?
Over 150 guests, I check it fits one pit first. Smaller events have a minimum, shown with your rough price.
How is the food kept safe?
Hot food never drops below 60°C before it's served. Long cooks arrive kept hot.
Are you licensed and insured?
Yes. The licence, supervisor and insurance numbers are in the footer.
How far ahead should I book?
Most people book 4–6 weeks out. Shorter notice? Ask, and I'll tell you straight if the date's free.
Is there a deposit?
Yes. 20% holds your date and buys the meat, so it isn't refundable. Final numbers and the rest of the price are due 7 days before.
What if I need to cancel?
You lose the deposit, nothing more. You can move your date free, as long as it's more than 7 days out. Inside a week the meat's already bought, so a move adds 10%, and your deposit carries over. If I ever can't cook your date, you get every cent back.