Man in a dusty blue shirt and worn hat tending a campfire in the Australian outback, with a pot over the flames and camping gear nearby.

About Outback Smoke & Fire

Born from the Heat of the Territory

OSF grew out of the Territory way of cooking — simple, smoky and built for real heat.

Outback Smoke & Fire began around a campfire in the Northern Territory in 2018. Founder Jake Morrow — a third-generation cattle station hand and lifelong BBQ obsessive — spent years cooking over open fires, chasing blends that could stand up to the bold smoky flavour of wood-fired Australian beef.

What started as a backyard experiment in his Darwin yard turned into a mission: capture the raw honest flavour of the outback and make it easy for anyone to cook food worth gathering for.

Every OSF rub and seasoning blend is still handcrafted in small batches using ethically sourced spices and native Australian ingredients where we can. No fillers, no shortcuts, no gimmicks — just flavour built for real heat and real cooking.

The OSF Timeline

  • 2018: Jake mixes his first Territory-style rub in his Darwin backyard.

  • 2020: A local following grows as mates, neighbours and station crews taste-test new blends.

  • 2022: The range expands to four rubs, each refined through countless cooks and campfire sessions.

  • 2026: Outback Smoke & Fire launches online and begins shipping ten small-batch Australian rubs nationwide.

What We Stand For

  • Real Australian flavour: Built for beef, lamb, pork and chicken cooked over real heat.

  • Small-batch craft: Every blend is handcrafted for freshness, consistency and bold flavour.

  • Honest ingredients: Ethically sourced spices and native Australian ingredients where we can.

  • Food worth gathering for: OSF exists to help people cook food that brings everyone together.

Where We’re Heading

Outback Smoke & Fire is growing, but the heart stays the same: Territory roots, small-batch craft and flavour built for real BBQ.

Explore the range through our BBQ Rub Collection.