Smoker BBQ Course
Master the art of professional smoker BBQ with comprehensive training in fire management, meat selection and trimming, rub application, wood pairing, food safety measures, and optimal service timing. Elevate your culinary offerings by consistently producing competition-quality brisket, ribs, and pork shoulder that impress every time.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This Smoker BBQ Course offers hands-on, step-by-step guidance to achieve clean and consistent smoking using offset and kettle smokers. You will master fire management, smoke regulation, cooking timelines, and precise temperature controls for brisket, pork shoulder, and ribs. Additionally, gain expertise in meat trimming, rub preparation, wood selection, food safety protocols, and budget-friendly planning to produce dependable, delicious smoked meats efficiently.
Elevify advantages
Develop skills
- Expert smoker setup: Perfect offset and kettle configurations for professional BBQ results.
- Precise fire and smoke management: Achieve clean burns, control vents, and maintain stable temperatures.
- Professional meat preparation: Trim, brine, inject, and portion brisket, pork shoulder, and ribs effectively.
- Optimal flavour enhancement: Create balanced rubs, sauces, and wood pairings quickly.
- Essential food safety and cost control: Implement HACCP principles while managing meat and wood expenses.
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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