It's not just the meat... it's who made it happen.

We're a small family team with big flavour goals. You'll find us debating over spice mixes, grilling something for dinner, or running back and forth between the BBQ and the biltong slicer. This isn't a boardroom-run business. It's a bunch of meat lovers who care wayyy too much about getting it right. Meet the father-son boys behind the smoke.

founder. meat lover. bbq dad energy.

Matt

The man who started it all. Matt is the flame behind Fire Meat Smoke. He’s built this from the ground up, fuelled by a deep respect for quality meat and a healthy obsessions with doing things properly.


Every spice, every cut, every supplier has passed through his hands. Researching, walking the Tasmanian paddocks where we get our meat from, and asking all the right questions.


He’s got a soft spot for charcoal, open fire cooking, and giving you the advice on how to get the most out of your cook. Ask him what makes good biltong, and you might be there a while, probably sliding you a slice of something tasty while he talks.

MATT.

flavour scientist. in house genius. fam fave.

JP

JP’s the wild card, the creative engine behind our crazier flavours. He’s the kind of guy who wakes up and invents the world’s first apple pie biltong. He’s grown up inside FMS and it shows, being passionate for the craft and always craving more.

He knows our regulars, their orders, and usually what they’re cooking on the weekend too. Always experimenting, always curious, and happiest when elbows-deep in something new. If you’re wanting the inside scoop on what’s happening next, best to sneak a chat with him.

JP loves working alongside his dad… even when they disagree on the chilli levels. They both have in common the energy, the innovation, and the heart that keeps FMS evolving.

JP.