This masterclass is designed for someone looking to get into food smoking, or who wishes to improve their smoking techniques, or to simply learn more about the different smoking techniques that you can use to create delicious, tasty smoked dishes. This class has a small element of hands-on bbq prep and cooking, during which you will be given the opportunity to prepare and cook some dishes on a range of smokers, from a Bradley Smoker through to a Pellet Grill, a Masterbuilt Gravity BBQ, a Kamado, an Offset Smoker and a ProQ Excel (amongst other pieces of equipment), although most of this class is watching and learning theory and techniques from our chef. We'll cover Cold Smoking, Hot & Fast smoking and Low & Slow smoking. It will be a friendly, intimate class where you can watch a BBQ expert in action, ask questions, get involved in the food prep if you wish, and be well-fed and watered throughout! Everything that is cooked must be eaten or taken away with you, so you will not go home hungry! We'll prepare, cook and eat a seasonal menu, typically including these BBQ staples; Beef Brisket Pork Ribs Pulled Pork Beef Ribs Whole Chickens Burnt Ends Cold-Smoked Cheese Smoked Nuts The course will be held in our undercover purpose built BBQ area just outside of Hitchin, Hertfordshire SG4 7HD so come rain or shine you'll be sure to have a cracking day. Maximum class size is 18 people, so you will be able to ask questions throughout the day. Please note, we will be cooking across a range of different smokers - if you'd like to see a specific smoker in action, please contact us in advance and we can see if this can be accommodated. When: Various Dates available Duration : 4 Hours Where: BBQ Land, SG4 7HD Customer Testimonials: Pete - Nov 2024 - Many thanks for this, extremely helpful and also thanks for such an interesting and filling day on Friday! Dave - Feb 2023 - It was good to meat you at BBQ land on Saturday. I found the whole session very interesting and learned a lot, particularly about hot and cold smoking and using different ingredients, rubs and temperatures to influence flavours. Also the importance of choice of charcoal and to think of it as an ingredient as well as a fuel source. Thank you for making the session both entertaining and enjoyable - I will definitely be back!
Visit Product Page
