About Halls Barbeque
Halls Barbeque was born from one man’s dream. Scotty Halls, originally from New Zealand, carried two things with him wherever he went—a young family and an unshakeable love for proper, wood-smoked barbecue. After years in Melbourne, juggling life, work, and a growing obsession with perfecting the craft, Scotty kept coming back to one vision: building a life in Tasmania and cooking the kind of barbecue that makes people stop mid-sentence. No shortcuts. No gimmicks. Just patience, smoke, fire, and respect for the process. What started in backyards and late-night cooks turned into a full pursuit. Briskets trimmed until the knives went blunt. Fires tended through cold mornings. Mistakes, wins, and a whole lot of learning. Repetition became ritual, and the ritual became the foundation of Hall’s Barbeque. Today, that same discipline shapes everything we serve. Every brisket hand-trimmed. Every sausage made in-house. Every cook guided from the first spark to the final slice. When a tray of our food reaches you, it’s the end result of genuine care, early mornings, lost sleep, and Scotty’s commitment to honouring the craft he fell in love with years ago. From market stalls and community events to weddings, corporate catering, and everything in between, our mission stays the same: deliver honest, handcrafted barbecue that brings people together—and leaves them wanting more.
TEXAS INSPIRED, TASMANIAN MADE.
A Kiwi’s dream, built by fire, patience, and pride.
Our Suppliers
Great barbecue is simple: fire, wood, time, and meat. While we handle the fire and time, we rely on our local partners to provide the rest. We are proud to run a kitchen that supports Tasmanian agriculture, sourcing our proteins and produce from the lush pastures of the North and North West. We don’t just know where our food comes from; we know the people who grew it.
We are proud to work with:
Barnett Angus Grass-fed in the lush pastures of Northern Tasmania. We choose Barnett for their superior marbling and robust beef flavour, which renders down perfectly during our long 14-hour smokes.
Scottsdale Pork Sourced from the fertile red soil of the North East. Known for its natural sweetness and succulence, this is the only pork we trust for our ribs and pulled pork shoulders.
Wild Clover Lamb Pasture-raised Tasmanian lamb at its finest. We love Wild Clover for its mild flavour and incredible tenderness—it handles the smoke without losing its distinct character.
Freshline Tasmania A cornerstone of the Tasmanian food scene and our trusted partner for wholesale meats. Freshline ensures we have consistent access to premium local cuts and smallgoods to keep our pits fired up.
Nichols Poultry Ethically grown in Sassafras. Their unique air-chilled processing locks in natural moisture and flavour, making it the perfect canvas for our signature house rubs.
Martins Potato Rolls The international gold standard for BBQ buns. Soft, pillowy, and slightly sweet, they hold up to the juiciest brisket and slaw without falling apart.
Youngs Vegie Shed Crisp, fresh, and seasonal. Whether it’s the crunch in our slaw or the pickles on the side, we rely on Youngs to deliver the freshest local harvest from the rich soil of the North West.
