Meat Smoking Course
This course equips you with professional skills in meat smoking for gastronomy. Learn to select appropriate woods, manage time and temperature accurately, create repeatable recipes, handle brines and rubs effectively, and excel in plating, reheating, and service to deliver consistently excellent smoked dishes every time.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain hands-on expertise in hot and cold smoking methods to produce reliable, tasty results. Master wood choices and pairings, rubs, brines, injections, exact temperatures, timings, and smoker adaptations. Enhance your processes for workflow, reheating, plating, quality checks, and safety while crafting repeatable recipes to boost any smoked meat offerings.
Elevify advantages
Develop skills
- Master hot and cold smoking techniques with proper airflow and safety measures.
- Develop custom recipes using rubs, brines, and injections for unique flavours.
- Maintain precise temperature and time controls for reliable results.
- Select and pair woods with meats to achieve balanced smoke profiles.
- Optimise plating, reheating, and serving for busy kitchen 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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