The Ballarat chef wanted to bring something really different to his hometown: a one-tonne smoke oven that can cook five metres’ worth of meat. What that equates to in kilograms he says, could be anything.

He started firing it up for final test runs leading into the weekend and you could follow your nose along Sturt Street to find him.

The 23-year-old was keen to add his flavour to Ballarat’s growing foodie culture. Smoked meats is a technique he has developed over time, sparked first by his travels through South America.

“There’s no gas, no electricity, just locally sourced iron bark and practice,” Mr Kulman said.

“Every cook is different, depending on how the wood is burning and the moisture in the wood...It is really hard to not open it all the time and keep checking.”

Mr Kulman is set to open Holy Smokes BBQ, an American-style cafe, close to the Armstrong Street foodie precinct.

The menu will feature smoked standards in brisket, chopped pork shoulder and ribs, with plenty of specials and side dishes.

A wood theme is carried through the cafe with the counter and tables made from recycled wood. 

The black beauty oven is proudly out the back past the kitchen.

It is an exciting venture for Mr Kulman, who left school in year 11 to pursue a cooking apprenticeship at the Gordon Instutute of TAFE in Geelong.

“I got into cooking and it really stuck with me,” Mr Kulman said.

“It’s such a passion.”

Holy Smokes BBQ opens on Tuesday.