A meat smoking workshop is a unique culinary experience, rich in flavors, aromas, and knowledge. Participants are exposed to a whole world of smoking techniques, choosing the right cuts of meat, types of wood for smoking, and precise seasoning.

Together we will enrich our knowledge in pairing different types of meat with different types of wine.

During the workshop you will learn:

•How to prepare meat for smoking – including trimming, salting and marinades

•The difference between hot smoking and cold smoking, and working with different types of smokers

•Adapting wood types (hickory, oak, cherry, etc.) to meat types

•Controlling temperature and smoking times – the secret to success for a juicy and precise result. The experience itself is slow and meditative, combining appetizing smells, great patience and collective pleasure.

The moment you slice the brisket or ribs after hours of smoking is an exciting climax that feels like a victory.

The workshop concludes with a festive meal with tastings of the smoked cuts, appropriate side dishes (such as coleslaw, baked potatoes, and homemade barbecue sauce), and sometimes a combination of beers or whiskey.