Low 'n' Slow: The Art of Smoking (4hrs)

Welcome to the holy grail of barbecue cooking... the art of smoking meats Low ‘n’ Slow.

If you sometimes dream of pulling the lid off your smoker to reveal a mahogany-barked ribs so tender they fall off the bone, this 4-hour class is for you.

Our BBQ chef will lead the class, which combines theory and demonstration, with hand-on involvement. Expect to get your hands a little dirty keeping BBQs at the correct temperature and preparing different cuts of meat.

Some of the hero cuts, like brisket, take longer to cook than the 4-hour class allows, so we will demonstrate how to prepare, rub and wrap your brisket as well as running through all the tip and tricks to ensure success. And then we'll eat a brisket - and loads more food - that has been smoking for 18 hours!).

Over four immersive hours, we’ll explore the full spectrum of smoking styles —
🔥 Low & Slow classics that take time and love
🔥 Hot & Fast techniques for those midweek miracles
🔥 Cold Smoking for salmon, cheese, nuts, and other flavour experiments

You’ll cook on a line-up of legendary smokers, from Traeger pellet grills, Masterbuilt gravity-fed BBQs, kamados, Pit Barrel drums, a ProQ cold-smoking cabinet and more. It’s your chance to see (and taste) the difference each style makes. Make sure to let us know if you're interested in seeing a specific smoker in action so we can try to arrange this.

And of course, we’ll be feasting on a proper spread of barbecue icons - all prepared, smoked, and devoured on-site:

Typical Menu:

• Beef Brisket
• Apple smoked rotisserie pork belly
• Beetroot Cured Smoked Salmon (cold smoked)
• Classic BBQ Smoked Pork Ribs
• Dalmation Beef Ribs with coal charred leeks
• Cedar Plank Cheese Board

(Note that this is subject to change based on the best produce we can get our hands on for the class). 

Come hungry - because everything we cook, we eat.

The class runs in our purpose built BBQ shed at BBQ Land, just outside Hitchin (SG4 7HD), so whether it’s sunshine or drizzle, the smoke will rise.

When: Various dates available
Duration: 4-5 hours
Where: BBQ Land, Priory Farm, Priory Lane, Little Wymondley, Hitchin SG4 7HD

What recent graduates have said:

"This gave me the confidence to get set up smoking and really helped with methods and equipment needed."

"Good course for people looking to get into smoking or with a few years of experience."

"Wouldn’t of wanted to enter the world of smoking without attending the class, ultimately the best shortcut, great morning with these guys, couldn’t recommend it enough 👍"

"What a fantastic day! The explanations and hands on tutorials were very clear and easy to follow. The food that was produced as part of this was stunning. I came away keen as ever to get back on smoker and try some new idea, so much so I made some wings the following day. The family were very pleased. The only problem, and it’s debatable is this is a problem, I now want a new smoker."

"I found the whole session very interesting and learned a lot, particularly about hot and cold smoking and using different ingredients, rubs and temperatures to influence flavours. Also the importance of choice of charcoal and to think of it as an ingredient as well as a fuel source. Thank you for making the session both entertaining and enjoyable - I will definitely be back!"