Round a bend in the road to find a bustling repurposed truck repair shed,its roller door thrown open,meat-smokers humming away like burly cars toiled over by mechanics of meat.

There’s 12-hour pulled pork,fall-apart brisket with a peppery dry rub and more,all smoked low and slow,piled onto metal trays and rounded out by classic American sides:pickles,slaw,potato hash.

Wooden picnic tables,hanging plants and Shania Twain on the radio feel relaxed and family-friendly,but these folk take their barbecue seriously. And their ethics.Certified B Corp,Red Gum composts,rejects single-use plastics and prints the provenance of free-range meat on all menus.