Meat Smoking Course
This course teaches essential techniques for smoking meat, covering equipment mastery, recipe design, temperature control, wood pairing, and service optimization to achieve professional results.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Meat Smoking Course provides practical, high-impact training to master hot and cold smoking for consistent, flavoursome results. Learn wood selection and pairing, rubs, brines, and injections, precise temperatures and times, and how to adapt different smokers. Improve workflow, reheating, plating, quality control, and risk management while building repeatable recipes that elevate any smoked meat menu.
Elevify advantages
Develop skills
- Master professional smoking equipment: hot versus cold smoking, airflow, and safety basics.
- Design signature smoked meat recipes with precise rubs, brines, and injections.
- Control temperatures, time, and smoke intensity for consistent, restaurant-grade results.
- Pair woods and meats expertly to build clean, balanced smoke flavour profiles quickly.
- Streamline plating, reheating, and service for high-volume smoked meat programmes.
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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