BIG K AMBASSADOR STORIES
Lee Harding, Head of Fire & Feast at Healing Red BBQ, shares how a childhood fascination with charcoal cooking grew into a lifelong passion for smoke, fire and feeding people well.
For some people, barbecuing is reserved for sunny weekends and the occasional family gathering. For Lee, it became something much bigger.
The Head of Fire & Feast has spent years immersed in the world of live-fire cooking from Texas-style low-and-slow smoking to cooking paella over charcoal late into the evening. But long before the offset smokers and carefully stacked bags of charcoal, there was a simple weber Kettle next door.
“It may as well have been a spaceship,” Lee says, remembering the first time he saw it.
There were burnt sausages, undercooked chicken and clouds of smoke drifting across the garden. Nobody really knew what they were doing, but that hardly mattered. What stayed with him was the atmosphere: people gathered outside, food cooking over fire and the sense that something special was happening.
Today, Lee’s BBQ Shack has become the centre of that same feeling. A place built around cooking, conversation and the ritual of slowing down long enough to enjoy both.
“It all started next door.”
What’s your earliest memory of BBQing?
“It all started next door. My Uncle and Aunt came home one summer with a brand new Weber Kettle charcoal BBQ and to us, it may as well have been a spaceship.
That summer was chaos in the best way: burnt sausages, undercooked chicken, smoke everywhere, laughter nonstop.
We didn’t know what we were doing, but we were completely hooked. That was the beginning of a lifelong obsession with fire and flavour.”
There’s something instantly recognisable about those early barbecue memories. Food cooked slightly imperfectly, smoke in your eyes and everyone crowded together outside while dinner slowly takes shape.
For Lee, those moments sparked a fascination that never really left.
The Texas Turning Point
When did you realise you wanted to become a pit master?
“The turning point came thanks to my friend Paul, who grew up in Texas. He introduced me to the magic of low and slow. We’d sit for hours beside his offset smoker, feeding it mesquite, smoking chicken and ribs, just soaking it all in.
The moment that woodsmoke hit the air, something clicked. The smell, the colour, the depth of flavour, it was unlike anything I’d ever experienced. I was completely consumed by it.
That same passion drove me straight to Costco to buy my first offset Brinkmann and from that day on, I cooked almost every single day. I couldn’t get enough.”
For many people who fall in love with barbecue, there’s a moment when cooking outdoors becomes more than simply preparing food. In Lee’s case, it happened beside a smoker in Texas.
The appeal wasn’t only the flavour, but the process itself. Tending the fire, waiting patiently and watching smoke slowly transform simple ingredients into something richer and deeper.
Inside The BBQ Shack
What’s the best part about your set-up?
“Without question. My BBQ Shack. It’s more than just a cooking space; it’s deeply personal. My father and I started planning it together just before he passed, and every time I step inside, I feel that connection. Before the Shack, I’d cook through everything - wind, rain, snow - feeding friends, family, and eventually half the neighbourhood. We wanted a space that brought people together, no matter the season.”
The Shack itself feels less like an outdoor kitchen and more like an extension of Lee’s approach to cooking. Welcoming, relaxed and built around sharing food with others.
“Now, it’s a sanctuary of fire and flavour. From my go-to Pit Boss Kamado, to the powerhouse Masterbuilt 1050, to the raw, primal experience of the Braai Man, every piece has its place.”
Each cooker serves a different purpose, whether it’s long overnight smoking sessions or cooking directly over open flame.
The Arizona Braai Story
“And the Braai itself?
That was a wild story. I was driving through the Arizona desert when my partner in crime Dan called saying he’d found it. One quick decision later, I had my wife and Dan on a 250-mile round trip to collect it. Completely impulsive, but absolutely worth it.”
Like most great BBQ stories, this one begins with fire and ends with a road trip.
The Braai has become one of the defining pieces of Lee’s setup, not just because of how it cooks, but because of what it represents: spontaneity, adventure, and the willingness to chase something unique simply because it feels right.
In 3 words, describe your cooking style.
Passion. Flavour. Friendship.
What’s a dish that’s always made better over charcoal?
“Paella. Every single time. Cooking it over charcoal transforms it into something extraordinary. It becomes more than just a dish; it’s a celebration of fire.
The layering of ingredients, the crackle of heat, the anticipation as friends gather around. It’s theatre, it’s ritual, it’s connection. And when it’s ready, it brings everyone together in that perfect moment.”
Cooking paella over charcoal naturally draws people in. There’s the sound of the fire beneath the pan, the smell of smoke in the air and the anticipation that builds while everyone waits to eat.
For Lee, it captures everything he enjoys most about cooking outdoors.
Why Big K?
How did you discover Big K and what made you start using it over everything else?
“After years of trying different fuels, I became frustrated, too many had that artificial, chemical edge that stripped away the authenticity I’d first experienced with mesquite. So I went searching, diving into BBQ forums, looking for something real. That’s when I found Big K back in 2010 and everything changed.
The difference was immediate. Clean burn, pure flavour, total control. I was all in. Before long, I was buying it by the pallet and sharing it with friends and family.
That passion naturally grew into something bigger and I became an ambassador because I genuinely believe in the product.It’s not just fuel; it’s part of the craft.”
Anyone who cooks regularly over charcoal knows how much difference good fuel can make. Consistent heat and clean-burning charcoal can completely change the flavour and experience of cooking outdoors.
For Lee, finding the right charcoal became an important part of refining his approach.
How long have you been using Big K Charcoal and how has it changed over time?
“Over 16 years now and it’s been incredible to watch it evolve. What started as exceptional charcoal has grown into a full ecosystem: oak logs, pellets, home fuels all built with the same commitment to quality. It’s become a one-stop shop for everything I need to fire up and cook at the highest level.”
As outdoor cooking has evolved, so too has the range of fuels available to cooks experimenting with different techniques and equipment.
For Lee, having reliable fuel across everything from smokers to pizza ovens allows him to focus on the cooking itself.
Advice For Anyone Starting Their BBQ Journey
Is there any advice you would give to anyone starting out on their BBQ journey?
“Start today. No excuses. Too many people hesitate, thinking charcoal is slow, messy, or complicated. It’s not.
Within 15 minutes, I can have my Kamado up to temperature and cooking. But more importantly, charcoal gives you something gas never will: Depth. Character. Soul.
Cooking over fire is immersive. It’s the flicker of flames, the rise of heat, the patience, the reward. It’s not just about feeding people, it’s about creating moments. Once you experience that, there’s no going back.”
Lee’s advice is refreshingly straightforward: don’t overthink it.
Part of the appeal of charcoal cooking lies in learning as you go understanding the fire, adjusting to changing heat and enjoying the process rather than chasing perfection.
Marabu Charcoal
“My go-to for low and slow cooks. Beautifully controlled heat and incredible density.”
Dura Charcoal
“Perfect for traditional grilling and quick to light with powerful heat.”
Smokeys Hardwood Pellets
“A rich blend of hickory, maple, and cherry that elevates every pizza cook.”
Heatlogs
“Clean-burning, steady, and producing a warm calming flame that finishes the day perfectly.”
Whether he’s cooking brisket overnight, grilling for friends or firing up the pizza oven, Lee’s fuel choices reflect the same priorities found throughout his cooking: flavour, consistency and simplicity.
