Smoker BBQ Course
Master professional smoker BBQ techniques including fire management, meat selection and trimming, rub preparation, wood pairing, food safety measures, and optimal service timing. Elevate your culinary offerings with reliable, competition-quality brisket, ribs, and pork shoulder that consistently impress customers and enhance your menu.

from 4 to 360h flexible workload
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 cooks using offset and kettle smokers. You will master fire management, smoke control, cooking timelines, and precise temperature targets for brisket, pork shoulder, and ribs. Additionally, gain expertise in meat trimming, rub applications, wood selection, food safety protocols, and budget-friendly planning to produce dependable, tasty smoked meats efficiently.
Elevify advantages
Develop skills
- Pro smoker setup: Expertly configure offset and kettle smokers for professional BBQ results.
- Fire and smoke control: Maintain clean fires, adjust vents, and sustain stable temperatures.
- Meat prep for service: Skillfully trim, brine, inject, and portion brisket, pork, and ribs.
- Flavor and wood pairing: Quickly create balanced rubs, sauces, and wood combinations.
- Food safety and costing: Implement HACCP principles while managing meat and wood expenses.
Suggested summary
Before starting, you can change the chapters and 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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