Hark BBQ Accessories.
Built for the Backyard Cook.

Hark is an Australian BBQ brand that designs smokers and BBQ accessories specifically for backyard cooks here. Local support, local design, locally relevant pricing.

Their accessory range focuses on the prep, rest and serve workflow that sits around the cooker rather than the cooker itself. The Prep Stations and Injectors on this page are the workhorses for anyone running serious smoker cooks.

The Hark BBQ Prep Station Medium 8L is sized for everyday backyard work. Big enough for a couple of racks of ribs, pork shoulders, chickens and family-sized cooks. Most home cooks find 8L is plenty.

The Hark BBQ Prep Station Large 16L is the upgrade for entertainers, comp cooks or anyone running full packer briskets and multi-piece cooks. Twice the volume, deeper juice grooves, and room for two cuts side by side. Worth the extra spend if you cook big regularly.

When you pull a brisket, pork shoulder or whole chicken off the cooker, it releases a serious amount of juice during the rest and slicing. A standard chopping board sends that juice straight onto your bench, your shirt and the floor.

The Hark Prep Station has a deep moat around the edge that catches every drop. You can then pour the rested juices back over the meat (or into a sauce) instead of mopping them off the floor. Once you have used one, going back is brutal.

The Hark Fat Boy Injector is the heavy-duty pro tool. Larger reservoir, multi-hole needles for spreading liquid evenly through dense cuts, and built to handle thicker brines and slurries. Designed for serious users injecting full briskets, pork shoulders and whole birds. Comp-grade kit.

The Hark BBQ Marinade Injector is the everyday option at a much lower price point. Smaller reservoir, single-needle setup, ideal for marinade infusion on steaks, chicken breasts and smaller cuts. Great entry point for home cooks who want to step up from surface marinades.

Inject 6 to 24 hours before the cook, depending on the cut. Brisket and pork shoulder benefit from longer marinade times; chicken and pork loins should be done closer to cook time so the texture does not change.

Inject in a grid pattern about 2.5cm apart, going in deep and pulling the needle out slowly while pushing the plunger. Aim to add about 10 to 15 percent of the meat's weight in liquid. Common injection liquids: beef broth with Worcestershire for brisket, apple juice with butter for pork, brine with herbs for poultry.

Hand wash in warm soapy water immediately after use. Dry thoroughly with a tea towel before storing flat. Do not put in the dishwasher: the heat and detergent will warp the board over time.

Apply food-safe mineral oil or board butter every few months, especially after heavy use. Rub it in with a cloth, let it soak overnight, wipe off the excess. This keeps the surface sealed, prevents drying and cracking, and stops odours from soaking in. Done right, a Hark Prep Station lasts decades.

The Hark 2 Door Gas Smoker sits in the full Hark brand collection rather than here in accessories. It is a vertical cabinet gas smoker with two doors so you can manage water and wood chips without disturbing the cook chamber. A solid entry-level option for cold and hot smoking.

Browse the full Hark range at /collections/hark to see the smoker alongside the accessories.

Yes. Order online and collect from our Wetherill Park showroom any business day during opening hours. Call ahead on 0434 010 411 to confirm stock for specific Hark items and we will set them aside.

Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm. Closed Tuesday and Sunday. The Hark Prep Stations are on display so you can see the build quality and juice groove depth in person before deciding.