With hands on demonstrations on filleting, heat production, types of wood and their physical attributes i.e shavings, wood chip or sawdust.

Food safety is essential, so the course will also cover food handling, preparation and storage.

The construction of a hot smoker either by recycling suitable containers or by purchasing purpose made equipment and how to achieve the best results will be covered.

At the end of the course you will leave with the food you have produced and a better understanding of hot smoking, followed by a lovely lunch.