Meat Smoking Course
This course teaches essential techniques for smoking meat, from equipment mastery to recipe creation and serving optimization, ensuring professional results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Meat Smoking Course provides practical, effective training to master hot and cold smoking for reliable, tasty results. Learn how to select and pair woods, prepare rubs, brines, and injections, manage exact temperatures and times, and adjust for various smokers. Enhance your workflow, reheating, plating, quality checks, and risk handling while creating repeatable recipes that boost any smoked meat menu.
Elevify advantages
Develop skills
- Master professional smoking equipment: hot versus cold smoking, airflow, and safety essentials.
- Create unique smoked meat recipes using accurate rubs, brines, and injections.
- Manage temperatures, times, and smoke levels for reliable, restaurant-quality outcomes.
- Expertly match woods and meats to develop clear, balanced smoke flavours quickly.
- Optimise plating, reheating, and serving for busy smoked meat operations.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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