Meat Smoking Course
This course equips you with essential skills to master meat smoking techniques, from equipment handling to recipe creation and quality control, ensuring professional results for any smoked meat preparation.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Meat Smoking Course provides practical, effective training to master hot and cold smoking for reliable, tasty results. Learn how to choose and pair woods, prepare rubs, brines, and injections, control exact temperatures and times, and adjust for different smokers. Enhance your workflow, reheating, plating, quality checks, and risk handling while creating repeatable recipes that boost any smoked meat menu.
Elevify advantages
Develop skills
- Master professional smoking equipment: hot versus cold smoking, airflow, and safety fundamentals.
- Create unique smoked meat recipes using accurate rubs, brines, and injections.
- Manage temperatures, times, and smoke strength for reliable, restaurant-quality outcomes.
- Match woods and meats skilfully to develop clear, balanced smoke flavours quickly.
- Optimise plating, reheating, and serving for large-scale 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 workloadWhat our students say
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