October 16 (Sunday)
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:
Understanding the 4 categories of smoke (grease, wood, herb, exotic)
Understanding various types of woods and sizes
Importance of the Colour of smoke
Controlling the amount of smoke
Duration of smoking and colouration on the meat
Tea Smoked Irish Duck Leg
Apple Wood Smoked Pork Belly
Lemon & Rosemary Smoked Salmon
Wok-Hei Stir-fried Asian Greens
All ingredients used during the class
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.
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!