Whether inside or out of doors, the ability to create memorial meals on a grill's surface or slow cooked in a smoker have risen as requisite techniques for the modern chef. In this course, students will develop the skills and knowledge to cook meat and poultry using a traditional grill. Emphasis will be on meal preparation to achieve the most savory effects for chicken, steak, and pork, reaching a level of sophistication well beyond the expectations of the backyard burger flipper. In addition, students will learn the practices of preparing beef brisket and pork shoulder in the slow cooking confines of a smoker. Our skilled chef will provide guidance in selecting wood for the cooking process and highlight challenges often faced with using a grill and smoker. Once you have completed this course, you will find yourself in another league of professional cooking, able to prepare the most intriguing meals on the family grill top and in a metal smoker.