Low 'n' Slow: The Art of Smoking

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

If you’ve ever dreamed of pulling the lid off a smoker to reveal a mahogany-barked brisket or ribs so tender they practically wave goodbye to the bone, this class is for you.

In 2026, we’re turning up the participation - you won’t just be watching; you’ll be cooking. Each guest will get hands-on with the prep, the pit, and the plate. You’ll tend your own smoker, manage the fire, rub the meat, check temps, and learn the craft first-hand under the guidance of our expert instructor.

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 cheese, nuts, and other flavour experiments

You’ll cook on a line-up of legendary smokers, from Traeger pellet grills and Masterbuilt gravity-fed BBQs to offsets, kamados 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:

Menu:

• Beef Brisket
• Pork Ribs
• Pulled Pork
• Beef Ribs
• Whole Chicken
• Burnt Ends
• Cold Smoked Cheese & Nuts

Come hungry - because everything we cook, we eat (or you take it home).

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!"