Meat Smoking Course
This course equips you with essential skills to master meat smoking techniques, from equipment handling to recipe development and service optimization, ensuring professional, flavorful results in any culinary setting.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This Meat Smoking Course provides practical, high-impact training to master hot and cold smoking for consistent, flavourful 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 flavour profiles fast.
- Streamline plating, reheating, and service for high-volume smoked meat programmes.
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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Course in PDF