Sign Up To Our Newsletter
£195.00
Cooking with Fire & Smoke - Low n Slow/ Hot n Fast
The class will start with our Fire Chef talking you through setting up a standard kettle BBQ, in our Fire Kitchen, ready to slow smoke.
You will learn how to control your fires temperature through use of the vents and fuel.
You will then dry rub & smoke a rack of ribs, a whole chicken, belly pork for burnt ends, and a smoked mac n cheese.
Chef will prepare & demo some items to taste, including the all-important Sides!
The class will cover:
Theory, tips & tricks, rubs & marinades/injecting.
Dry brine or wet brine?
Smoke control & temps. Use of vents
Smoke ring. What is it, why is it?
Bark or no bark? Crutch or not? Spritz or mop?
Different woods, lumpwood charcoal vs briquettes
There is a saying in BBQ, “it's ready when its ready”. There are many factors that contribute to length of time spent smoking meats, if you need to leave at a certain time, let us know before the class, please.
We will finish with a smoky feast, with takeaway containers provided, if needed
