"Low n Slow cooking"
The term "low n slow" refers to cooking your meal at very low Temps (85 - 120*c) for long periods of time. It's the art of smoking your meat instead of Grilling it. This enhances flavor and tenderness. Here at Rod & Rifle we are all about tenderness. Helping you get that perfect cut of meat to simply fall off the bone onto your plate. We have everything you need to be the star of your next back yard Barbie.
The primary difference between Barbeque and Smoking
is that BBQ'ing is cooking over a direct heat source on high heat for a
short amount of time whereas smoking is cooking over an indirect
heat source on low heat for a long period of time. While BBQ'ing works well to get a meal on the table quickly smoking will add an entirely different set of Flavors to your meat. Smoking works great on small cuts such as hamburgers, chops and steaks, all the way up to whole animals and larger cuts of meat that may take up to 10 hours to fully cook. But Trust us, it'll be worth it!