Chur Bol BBQ is a home-delivered range of slow-smoked meats rather than a dining room. The meats are smoked low and slow over Manuka wood for about 12 hours, then vacuum-sealed and frozen, so they can be heated and eaten in about 15 minutes. The range is smoked brisket, pulled pork and lamb shoulder in 250g packs, plus a 500g pack of 100% brisket mince for cooking from scratch. Orders are shipped frozen or chilled and the website says they arrive in 7 to 10 days. The business began in 2022 and is based at the rear of 32 Talbot Street in Richmond, Tasman.
Most orders are built around boxes and bundles. The First Timer Box and the Fill Your Freezer Bundle are both listed as worth more than $95 and $120 respectively, as at 2026. Spend over $150 and a free 500g brisket mince is added, and shipping is a flat $15 as at 2026. The website suggests ways to use the meats, such as pulled pork in tacos or sliders, brisket on nachos, and a bean salad. Because the meat is smoked before it is frozen, the freezer is the way it reaches the table, which suits busy weeknights.