Luke Moonshine started Phat Boyz as a weekend smoking habit in his shed in 2014, selling rubs and sauces online before the catering arm took off and the destination smokehouse opened at Walloon in 2021. The 100-seat room is built around a five-metre smoker that diners watch work, and the cooking runs Texas, Carolina and Memphis low-and-slow, with brisket, pulled pork and maple BBQ wings the draws. Moonshine has cooked as a guest pitmaster at Meatstock and overseas, and is the mind behind Frank the Tank, a 5,000-gallon reverse-flow smoker.
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