Smoking Hot & Fast

October 16 (Sunday)
at 15:00

Class length
120 minutes

Fyregrill Academy

Lemon & Rosemary Smoked Salmon

Level of difficulty: Intermediate 
Format: Theory & hands-on

Duration: 2 hours

For experienced grillers who want to expand their skillset and create smoke flavor on their food. This class will touch on the main four categories of smoke (grease, wood, herbs, exotic), how the size of the wood pieces affect the smoking process, the color of smoke, controlling the amount of smoke and the duration of the smoking process.

What you’ll learn:

  1. Understanding the 4 categories of smoke (grease, wood, herb, exotic)

  2. Understanding various types of woods and sizes

  3. Importance of the Colour of smoke

  4. Controlling the amount of smoke

  5. Duration of smoking and colouration on the meat


  1. Tea Smoked Irish Duck Leg

  2. Apple Wood Smoked Pork Belly 

  3. Lemon & Rosemary Smoked Salmon

  4. Wok-Hei Stir-fried Asian Greens

What’s provided:

  • All ingredients used during the class

  • Printed recipes 

  • Mineral water/soft drinks

  • Alcoholic drinks are available for purchase


The class will be conducted in a hands-on format and will include 30 minutes of dining time. Guests will work in pairs to prepare all the dishes listed.

Cost: $150 for 2 pax

Location: Fyregrill Academy, 201 Henderson Road #03-10 [email protected] Singapore 159545

If you would like to customise or book a private class, please email us at [email protected].


A minimum of 4 participants is required to proceed with this class. Should the class not reach minimum numbers, we will notify you no later than three days prior to the scheduled date. Guests will be welcome to reschedule for another date or obtain a refund if preferred.


*In line with current COVID-19 guidelines, we will only be able to accept bookings from participants who are fully vaccinated.


Sorry - that class has already taken place!