Meat Smoking Course
This course equips you with the 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
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 wood selection and pairing, rubs, brines, and injections, exact temperatures and times, and how to adapt various smokers. Enhance workflow, reheating, plating, quality control, 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 safety fundamentals.
- Design unique smoked meat recipes with accurate rubs, brines, and injections.
- Control temperatures, times, and smoke intensity for reliable, restaurant-quality outcomes.
- Pair woods and meats skilfully to create clean, balanced smoke flavour profiles quickly.
- Optimise plating, reheating, and service for high-volume smoked meat operations.
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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