Meat Smoking Course
Master professional meat smoking for gastronomy: choose the right woods, control time and temperature, design repeatable recipes, manage brines and rubs, and perfect plating, reheating, and service for consistently outstanding smoked dishes.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This Meat Smoking Course delivers practical, high-impact training to master hot and cold smoking for consistent, flavorful results. Learn wood selection and pairing, rubs, brines, and injections, precise temperatures and times, and how to adapt different smokers. Improve workflow, reheating, plating, quality control, and risk management while building repeatable recipes that elevate any smoked meat menu.
Elevify advantages
Develop skills
- Master pro smoking gear: hot vs cold smoking, airflow, and safety basics.
- Design signature smoked meat recipes with precise rubs, brines, and injections.
- Control temps, time, and smoke intensity for consistent, restaurant-grade results.
- Pair woods and meats expertly to build clean, balanced smoke flavor profiles fast.
- Streamline plating, reheating, and service for high-volume smoked meat programs.
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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