BBQ SMOKERS
BBQ smoking, smoked meats, and American BBQ is taking the world by storm. In early 2000, if you wanted to try smoked meat or even purchase a Smoker BBQ the only place you could go to was the home of smoked BBQ or make one yourself. Fast forward 20 years and Australia has caught up, there is no doubt a pub around your corner has brisket on its menu. If you are looking at purchasing a meat smoker and you have never done it before, then the option may be a little overwhelming. Here at BBQ Spit Rotisseries, we have a wide range of smoker BBQs catering for different types of cooking styles and skill levels. We stock affordable Ceramic smokers, gas, electric, charcoal smokers, fish, pellet and offset smokers to cover everybody's smoking needs and lifestyle.
Adding a meat smoker to your outdoor kitchen gives you the ability to cook delicious briskets, ribs, pulled meats, fish, small-goods and roasts. Cook low and slow to get juicy, tender meats that fall off the bone without even leaving the comfort of your home and at the prices restaurants charge for smoked BBQ, you will pay off your smoker in no time.
Our range consists of different types of high-quality smokers BBQ from well-known, leading brands including Flaming Coals, ProQ, Traeger, Bradley, Campchef, Hark, Pro smoke, SNS Grills, Oklahoma Joes and Gasmate so it's easy to find a smoker barbecue to suit you and have you cooking like a professional in no time.
Our staff live, breathe and compete in BBQ competitions worldwide. They have cooked in every style of smoker available and can offer you professional advice on what type of smoker will suit your needs and is right for you. You can get in contact with us either via our live chat, email, or phone or come and visit us in-store in Moorebank Sydney, Seaford Melbourne or buy online and let us ship a smoker to you Australia-wide.
Love the rich, smoky flavour that comes from slow-cooked BBQ? Let your taste buds be overcome by tender brisket, fall-off-the-bone ribs or classic low ‘n’ slow outdoor cooking with a BBQ smoker from BBQ Spit Rotisseries.
Our extensive range of smoker BBQ equipment and accessories can take your love of BBQ to a whole new level, with restaurant-quality results in your own backyard.
Experience the magic of slow cooking and impress your family and mates with our range of BBQ smokers. After all, no great story was ever told around a bowl of salad!
Explore Smoker BBQ Options for Rich, Smoky Flavours
Most lovers of BBQ already know that cooking BBQ with smokers brings out a deep, rich flavour that ordinary cooking just can’t touch. From traditional wood-fired models to convenient pellet smokers, there’s a BBQ smoker available to help you master low and slow cooking. Not sure where to start? Here’s a quick rundown of what to look for:
Offset smokers: Great for purists who love managing the fire themselves. Offset smokers give you that authentic wood-smoked flavour and are perfect for bigger cooks like brisket and ribs.
Gravity feed smokers: Perfect for anyone after an easy-to-use smoker that provides consistent results. Gravity feed smokers are the ultimate in set-and-forget units, providing consistent heat and smoky flavour with less fuss.
Pellet smokers: Pellet smokers make BBQ life so easy with their clever designs and features. Simply load the pellets, set your temp, and let the smoker do the work. A super convenient way to get the results you’re after without spending time fussing over your fire.
Charcoal smokers: Ideal for those wanting hands-on control of the rich, bold flavours that only charcoal smokers offer.
BBQ Smokers Built for Low and Slow Cooking
Melt-in-your-mouth meat and smoky, deep flavours can only come from a quality BBQ and smoker setup. Built tough and made to last, our smokers are made for true low and slow cooking that stays consistent temperature-wise for perfect, repeatable results every time.
BBQ smokers from BBQ Spit Rotisseries are the ultimate way to cook up a feast for the family or for a crowd. No matter how you like to BBQ, we have the gear to match. Choose from offset, gravity fed, vertical, pellet or charcoal smokers that are built to handle Aussie conditions and keep the fire burning strong.
The Best BBQ Smokers in Australia for Flavour Enthusiasts
If you want to unlock the big flavours from some of the best BBQ smokers Australia has to offer, BBQ Spit Rotisseries have the expertise, passion, and know-how to get that deep smoke ring on a brisket or tender, juicy pulled pork done just right. Because the right smoker makes all the difference in getting authentic restaurant-quality results at home.
We only stock smokers we’d use ourselves—gear that’s been tried, tested, and proven to perform in Aussie backyards. From beginner-friendly pellet grills to rugged offset smokers for the seasoned pitmaster, we’ve got something for every flavour enthusiast.
Shop BBQ Smokers in Australia for Backyard Smoking
If you’re looking to get started or are already an old hand low’n’slow legend, we’ve got a bbq smoker Australians can rely on. Built tough, easy to use and ready to help you impress your guests with authentic results every time. Backyard smoking has never been easier when armed with one of our selection of BBQ smokers.
Explore our range of offset, vertical, pellet and charcoal smokers, all chosen for their performance, durability and real-world results. Fire it up, kick back, and let the smoke work its magic.
BBQ Smoking FAQ
How do you smoke meat for beginner? +
The idea of smoking meat for the first time can seem a little daunting because there are so many options! What meat to smoke, what wood to use, what rub to use, what temperature to smoke at and the list goes on. As a starting point, there are 4 main things to consider before you smoke meat for the first time.
- What Meat to smoke - Brisket is touted as the holy grail of smoking, however, we recommend starting with something much simpler like pork ribs, sausages, or a lamb shoulder if you have the time.
- What Smoking Wood to use- If you’re smoking meat for the first time, start with a smoking wood that has a mild to medium smoke flavour such as fruitwood. Stronger favoured woods like hickory, mesquite and ironbark impart a strong smoky flavour and can be overbearing if you’re not used to a heavy smoked meat flavour. Cherry wood is our favourite and is an all-rounder that goes with everything.
- Rub - This is the seasoning you will apply to the meat before you put it into the meat smoker. For the same reasons mentioned above, steer clear of rubs that are smoked or are called a “hickory” rub for example. Over smoking and adding too much smoky flavour to your first cook can turn a lot of people off.
- Cooking Temperature - There’s a lot of conflicting information about cooking temperatures (and times) which can be really confusing if you’ve never cooked in a BBQ smoker before. As you become more experienced, you’ll work out whether you like to smoke at lower temperatures for a longer period of time, or whether you like to crank the smoker up and get it done quicker. As a starting point, we recommend smoking at the lower end for longer, 225°f (107°c) is always our go to temperature.
For more information, check out our Beginners Guide to Meat Smoking
Do I need to clean my smoker after every use? +
Cooking racks - You should clean the cooking grills in your barbecue smoker after every use. No one wants to put uncooked meat on top of uncleaned grills that still have meat and rub stuck to them from a previous cook.
Cooking chamber - use a paper towel to scoop out the fat that has dripped out from the meat and solidified down the bottom. The last thing you want when you next fire up the smoker is for the smell of the old fat to penetrate into your meat. There is no need to scrub or use any cleaning agents. A Paper towel to wipe the majority of it off is fine. I cannot stress enough not to use a scraper or anything abrasive which may scratch the interior coating. If this occurs, you will need to reseason your smoker again.
Fire-box - remove any wood and ash from your firebox. There is no need to wipe it out. Want a demonstration?
For more information, take a look at our guide on How to clean a meat smoker.
What should you not do with a smoker? +
This carries on from my previous point about cleaning. Do not clean your smoker with any chemicals or anything abrasive as this will damage the internal coating. If you scratch the internal coating of your smoker, you should reseason it. Also, chemicals are a big no no, you don't want any chemicals left in the smoker that can then penetrate your food.
What meats should you not smoke? +
Cuts of meat that have a low-fat content don’t tend to smoke very well as they dry out. This includes cuts such as goat, deer and kangaroo. I mean if you feel adventurous then give it a try. Just make sure you inject or wrap your meat in bacon or something similar.
What is the hardest meat to smoke? +
Every meat has its nuances, however, cooking a full brisket with both the point and flat attached can often take a smoking beginner a few attempts to get right. When you’re starting out, we recommend cooking half a brisket or just the flat as it does take some practice to get the point cook all the way through without drying out the flat.
How do you arrange meat in an offset smoker? +
All good quality offset smokers will come with baffle plates in the main cooking chamber to help set temperature zones. If you’re wanting the cooking chamber to be a consistent temperature throughout the meat smoker, you can position your baffle plates in a way that dampens down the heat closest to the firebox. Sometimes, however, you might intentionally want hot spots in your BBQ smoker if you’re wanting something to cook quicker than other bits of meat, or you know that one cut of meat is thicker than the others so you want to give it more heat. If this is the case, a position that meat closest to the firebox leaves larger gaps in between your baffle plates to allow the heat to penetrate through. The positioning of the meat in your smoker tends to be more based on the temperature you would like to cook at. Generaly a smoker will always be hotter on the firebox side so that is a good side to place your chicken or bork butt, while the fussier brisket and beef ribs can be on the far side opposite the smoker box.
How often do you season an offset smoker? +
Whether you own a reverse flow smoker, offset smoker or even a gravity feed smoker, we recommend seasoning your barbecue smoker every 6 months or after you give it a really good clean. We have put together a smoker seasoning instructional video that you can watch to help show you how to season your offset smoker.
How do you take care of a smoker?+
Like most things, if you look after your smoker oven, it’ll look after you. The biggest mistake people make which shortens the lifespan of their smoker is leaving it outside, uncovered, exposed to the elements. Ideally, once the smoker is fully cooled (usually the next day), clean the inside, empty the firebox and give the outside a wipe down with a light layer of WD40 or oil before putting a cover over it and/or storing it in the garage. Due to the extreme heat generated inside the smoker firebox, the firebox will start to discolour quite quickly which is completely normal. A habit I have fallen into that seems to work is to treat my firebox like cast iron cookware. After every cook, while the firebox is still hot, I give the outside a quick light spray with cooking oil. That seems to keep the corrosion away. If after a while the corrosion gets worst and it bothers you, you can give it a light sand and spray some pot belly black paint on the outside to bring it back to life.
