SPG is the BBQ classic for a reason. Salt, pepper and garlic work. But Triple X takes that familiar backbone and sends it through smoke.

We've been a fan of Tom's (@The_Northern_Smoker) Smoked Sea Salt for some time now so when the opportunity arose to do a collaboration together, we didn't hang about!

Smoked salt gives it the first dark edge. Smoked paprika brings colour, warmth and BBQ depth. Ancho chilli adds a gentle, smoky fruitiness rather than aggressive heat. Garlic, onion and black pepper keep it punchy and familiar, while fenugreek adds a savoury note that sits quietly underneath everything.

It is simple enough to use like an everyday SPG, but deeper, smokier and more deliberate.