Low and slow is often misunderstood in Australian BBQ. This article explores what the term really means, including the role of patience, fire, and the stall.
Glenn Dumbrell
Founder, Butcher & BBQ Specialist at Turn Left at Albuquerque
Glenn Dumbrell is the pitmaster and butcher behind Turn Left at Albuquerque, with over 40 years of hands-on experience in meatcraft. He started out as a butcher’s apprentice in Melbourne’s bayside suburbs and went on to co-found Char Char Char Butchers in Parkdale – one of Australia’s first butchers to specialise in low and slow BBQ.
Since then, Glenn has hosted BBQ masterclasses, judged at Meatstock, and taken part in international events like Brazil’s Churrascada festival. He’s also teamed up with some of the world’s most respected pitmasters, including Tuffy Stone and Sterling Smith.
These days, Glenn shares his experience through product reviews, guides, and BBQ content designed to help everyday Aussies lift their game at the grill. Whether you’re just starting out or already chasing that perfect bark, Glenn’s here to make your next cook better. Check out his articles below.
Want to learn more about Glenn’s story? Read the full backstory here.
When do you know you need to upgrade your BBQ?
Every backyard cook has a breaking point. Imagine realizing four hours into what was supposed to be a triumphant brisket, that you’ve spent more time crouched beside the smoker adjusting vents than sitting with the friends you invited over. The temperature gauge says...
The Moment People Stop Using BBQ Lighter Fluid
There is usually a point in a backyard cook’s timeline when the use of lighter fluid stops. It is not announced. It simply stops being bought. Ask people when it happened and most cannot say. They remember the first chimney starter. They remember a bag of charcoal...
Why everyone you know suddenly owns a smoker
Three years ago, if you mentioned you were smoking a brisket, people assumed you meant buying one from a proper smokehouse. Now half your street’s doing it in their backyard, and the other half is trying to work out if they should. The shift happened gradually, then...
How Wood Choice Shapes Flavour in Australian BBQ
Why wood matters The type of wood you use for smoking is more than a fuel decision. Hardwood species differ in density, burn rate, moisture handling and smoke profile — all of which shape the aroma, bark, bark colour and the smoky flavour that reaches your meat....
How to Maintain Smokers and Grills for Better Performance
A smoker or grill will last for years if it is cleaned and maintained with steady care. Good maintenance improves temperature control, prevents rust, and keeps food tasting clean. These tasks do not require specialist tools or advanced skills. They rely on routine...
How to Match Rub Strength and Cooking Time for Different Meats
When you light the fire and plan a cook, the cut of meat and the time on the grill should shape which rub you choose. A heavy dry rub made for brisket may overwhelm a delicate fillet. A light, subtle blend on a thick brisket may vanish under smoke and prolonged...
Crispy chilli oil in Australia
Australian home cooking has changed in recent years. Weeknight meals have become faster, more flavour driven and more reliant on pantry staples that add impact with minimal effort. At the centre of that shift sits crispy chilli oil. Once found only in Asian grocers,...
Cooking with binchotan at home in Australia
Australian cooks have broadened their fuel choices in recent years. Lump charcoal and briquettes still dominate weekend barbecues, but a growing number of people have turned to binchotan. Once used almost exclusively in Japanese restaurants, it has become a serious...