Meat Smoking Course
This course equips you with hands-on skills to master meat smoking techniques, from equipment handling to recipe creation and quality control, ensuring professional 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, hands-on training to master hot and cold smoking for reliable, tasty results. You'll learn about selecting and pairing woods, preparing rubs, brines, and injections, managing exact temperatures and times, and adapting to various smokers. Enhance your workflow, reheating, plating, quality checks, and risk management while creating repeatable recipes that boost any smoked meat menu.
Elevify advantages
Develop skills
- Master professional smoking equipment: hot versus cold smoking, airflow, and basic safety.
- Create unique smoked meat recipes using precise rubs, brines, and injections.
- Manage temperatures, times, and smoke levels for reliable, restaurant-quality outcomes.
- Pair woods and meats skilfully to develop clear, 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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