Meat Smoking Course
This course provides hands-on training in hot and cold smoking techniques, wood selection, recipe development, temperature control, and operational optimization for professional smoked meat preparation.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Meat Smoking Course gives practical, effective training to master hot and cold smoking for steady, tasty results. Learn how to pick and match woods, prepare rubs, brines, and injections, control exact temperatures and times, and adjust to various smokers. Boost your workflow, reheating, plating, quality checks, and risk handling while creating repeatable recipes that lift 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 with accurate rubs, brines, and injections.
- Manage temperatures, times, and smoke strength for reliable, restaurant-quality outcomes.
- Match woods and meats skilfully to develop clean, balanced smoke flavours quickly.
- Optimise plating, reheating, and serving for busy smoked meat operations.
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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