Meat Smoking Course
This course teaches the art of smoking meat, covering techniques for hot and cold smoking, recipe development, temperature control, wood pairing, and professional presentation to achieve consistent, high-quality results in a restaurant setting.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This Meat Smoking Course provides practical, effective training to master hot and cold smoking for consistent, tasty results. Learn how to select and pair woods, prepare rubs, brines, and injections, control precise temperatures and times, and adapt to various smokers. Enhance your workflow, reheating, plating, quality checks, and risk management 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 exact rubs, brines, and injections.
- Manage temperatures, times, and smoke levels for reliable, restaurant-quality outcomes.
- Pair woods and meats skilfully to develop clean, balanced smoke flavours quickly.
- Optimise plating, reheating, and service 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 workloadWhat our students say
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