American Smoking BBQ Cooking Class

Recent reviews of American Smoking BBQ Cooking Class

• 5/5 from David Holmes, attended Aug 2026: All the BBQ team were great. Ben was able to answer all the questions about BBQ, meat and cooking to give a really rounded experience. The food was brilliant and the hands-on prep gave you confidence you could do things at home no matter what setup you have.
• 2/5 from Chris Diplock, attended May 2026: The class was ‘American Smoking BBQ’, but half of the dishes weren’t cooked in that fashion. The class failed to teach techniques or adequately answer questions relating to the cooking style and generally seemed to lack any depth or passion for the cooking style. I was disappointed in this activity and would not recommend it for anyone who is interested this class as it is unlikely that they will learn or be satisfied by the class.
• 5/5 from Andrew Elgey, attended Apr 2026: Terrific afternoon with well delivered instruction and great interaction to enhance the learning experience. Sufficient opportunities to get involved in the preparation and then sampling the end product was well worth it. Excellent value for money and terrific experience
• 4/5 from Hannah Burn, attended Apr 2026: Our menu was: Bacon Wrapped Jalapeno Poppers Smoked Baby Back Ribs with Apple Bourbon BBQ Sauce Memphis Style Smoked Pulled Pork with Mop Sauce & Cabbage and Apple Slaw Texas Style, Smoked Low and Slow, Bass Strait Brisket Smoked Corn with Jalapeno and Lime Butter Spicy Cinnamon & Chili Chocolate Brownie Yummy, and instructive! Suggest perhaps the end-of-class meal could be set out in Bain-Maries or similar, to make it easier to manage time?
• 5/5 from Isobel Archer, attended Feb 2026: Scott was a great class facilitator! Really interesting, loads of fun, learned heaps. A great way to spend a Saturday afternoon.
• 5/5 from Craig Dalzell, attended Feb 2026: Great class by knowledgeable people. Lots of fun
• 5/5 from Stewart Fallon, attended Feb 2026: Class and Chef were great. I understand it's not really possible but more hands on stuff would have been great. Great food at the end.
• 5/5 from Zac Smith, attended Jan 2026: Scott and the team were excellent!
• 5/5 from Sandy Shaw, attended Sep 2025: Great class - thank you
• 5/5 from Rob Davies, attended Sep 2025: Great class. Scott was very knowledgeable, gave great tips and answered all our questions.
• 5/5 from Jessica Kearnes, attended Aug 2025: This class was great! Venue was awesome. Good value for money. We learnt a bunch of different recipes and it was hands on, making elements of each recipe which we got to taste at the end. Smoked jalapeño poppers and the smoked chilli chocolate brownie were my personal favourites.
• 5/5 from Michael Bealey, attended Aug 2025: This was bought as a birthday gift. The call was fantastic, with the chef being well informed, funny and very engaging. For those that love BBQ I can highly recommend this class.
• 5/5 from Pia Evans, attended Jun 2025: Teacher was knowledgeable and lots of fun. Loved the selection of foods and teaching style.
• 5/5 from Zoe Cross, attended Jun 2025: Teachers were awesome and engaging! Food was unreal Highly recommend
• 5/5 from Linda Christine Casella, attended Jun 2025: Fabulous class. Teachers are great, friendly and so professional. Loved everything but especially the pulled pork and will be making it soon. Definitely doing more of their classes!
• 5/5 from Geena Correa, attended Jun 2025: Bought this as a gift for my partner and his friend and they had a great time
• 5/5 from Karen-Louise Angus, attended May 2025: Ted and Michelle were amazing! So full of knowledge and engaging. Loads of fun
• 5/5 from Justin Perry, attended Apr 2025: Was really enjoyable food was great plenty of information fun delivery technique
• 5/5 from Guy Flissinger, attended Mar 2025: Was great afternoon with great teachers and great feed at end of day. Would recommend this course for everyone that is interested in smoked meats.
• 5/5 from Tirzah Anglin, attended Mar 2025: Yummy food and heaps of handy tips on smoking
• 5/5 from Tash Grant, attended Dec 2024: Ted was engaging and knowledgable. We had an absolute blast and will be back to do other classes in 2025.
• 5/5 from Soli Middleby, attended Sep 2024: Great teachers, lovely venue. Learnt a lot and feel very inspired to have a massive BBQ feast now.
• 5/5 from Justin Kain, attended Jul 2024: Great information delivered to all guests no matter what level of ability they previously had, both presenters willing answered questions and explained process of American smoking techniques.
• 4/5 from Penny Price, attended Jun 2024: Ben and Teddy were excellent teachers. Weather was cold but I can’t blame that on them. Interesting, educational and a lot of laughs tnx.
• 5/5 from Jessica Hutchings, attended Apr 2024: Had an outstanding experience learning some new skills at the class today safe to say the smoker will be getting lots of use definitely a must if you love a good BBQ or just cooking in general I learnt so much and really did have a wonderful time! Even a beginner like me can do it thanks to the solid instruction I got out of this class from the amazing Chef and his staff
• 5/5 from Tirzah Anglin, attended Mar 2024: A great day for beginners and those wanting to up their BBQ game. Drew and Charlie were informative and keen to share their knowledge. Six stars out of 5.
• 5/5 from Brock Hush, attended Feb 2024: 10/10 very informative learnt a lot, can know try it at home. All staff were very knowledgeable and helpful
• 5/5 from Scott Green, attended Dec 2023: Awesome experience, was able to ask all the dumb questions of an experienced chef who is slow cooking bbq daily.
• 5/5 from Kurt Fountain, attended Oct 2023: The American BBQ course was really informative, relaxed and engaging. All the staff made everyone feel very welcome and involved in the entire process. The great value add was a sit down meal at the end to enjoy all the techniques and flavours.
• 5/5 from Patrick Drennan, attended Aug 2023: I attended the BBQ and Smoking meat class with mates and we all had a great time. The instructors were knowledgeable and offered lots of useful tips. The venue was good but cold as we’re in Canberra, perhaps move it to the sunny side the area next time. Would definitely recommend and we can’t wait to try and replicate the menu in the warmer months :).
• 5/5 from Michael Booth, attended Jun 2023: Matt and Brandon were great - very experienced and funny too! Had a great time at the course and would recommend to all interested parties. Michael
• 5/5 from Tony Lafferty, attended Apr 2023: Teachers were relaxed and informative and the food was delicdespite weather not being great Thanks for the day
• 5/5 from Michael Smith, attended Mar 2023: Enjoyed the class a lot despite some fairly ordinary weather. Got very practical advice on the process of smoking to get the best results. And a great feed of smoked meat as well.
• 5/5 from Casey Schulte, attended Jan 2023: The teachers were great and full of knowledge. The food was really great and tasty. A job well done and the class well worth doing.
• 5/5 from Marc Wheeler, attended Oct 2022: Tom and Lachlan presented the course well encouraging us to ask questions all the time. Great venue and friendly Cafe staff.
• 1/5 from David Noakes, attended Oct 2022: Feel like I paid for a very below average BBQ meal, that's it. I have been to Black Bear and Bottom of the Barrel in Sydney also Kentucky and Tennessee in the USA, I would give the brisket a 2 out of 10 and the ribs a 3, BBQ mop sauce was gross. There was no talk or demonstration of different regions in the USA. Meat prep was pathetic, the "chefs" couldn't answer a few questions and we all could see it was a waste of time to ask them, they are line chefs no specialty in BBQ at all (yes I have owned restaurants). This course was dodgy to say the least, I have been smoking meats for 16 years and I learnt nothing from the class and I can already cook better than the rubbish we were served up today. Really the "big secret technique" is to wrap in baking paper and then foil, what a waste of $150. I found not a single piece of advice was useful and the annoying persistence of the chefs to help them with the menial tasks like fanning a strawberry or cutting up and de-seeding a jalapeno rather than this is how you make up a rub or marinate or baste or prep a brisket or even what kind of cuts and trim of the cuts to buy. Just a joke. We just stuffed around for 2 hours then were sat at a table for the last hour twiddling our thumbs after eating. Such a waste of time and money.
• 5/5 from Duncan Mitchel, attended May 2022: Teachers were knowledgeable and personable. Confidently answered many questions on a variety of topics. Food was amazing and the instruction very clear. Great activity to do with friends.
• 5/5 from William Redfern, attended May 2022: Class was fantastic, food was amazing and the instructors were very open and easy to talk to and responsive. While it was a chilly Canberra afternoon, lively discussions and demonstrations made it that much more bearable.
• 4/5 from Christian Jones, attended May 2022: Really enjoyed the course with knowledgeable and personable teachers. The food was great and I learned a lot.
• 5/5 from Thomas Hirst, attended Feb 2022: wicked class with some great pointers to keep. I would certainly recommend this to anyone interested in BBQ
• 5/5 from Peter Lavender, attended Feb 2022: Scott and his team were great. I found Scott very engaging his knowledge was beyond reproach.
• 5/5 from Karl Brown, attended Feb 2022: Everything aboit thenclass itself was awesome. Scott and the team did a fantastic job and I learned a lot from the afternoon.
• 5/5 from Ashleyn Bottcher-Smith, attended Feb 2022: Excellent teaching and fantastic quality! Could not rate it higher. Will definitely be going back for more classes
• 5/5 from Michael Patterson, attended Jan 2022: Excellent explanations of every step in the process. Clearly very knowledgeable and was able to answer everyone's questions.
• 4/5 from Brett McLachlan, attended Jan 2022: Teachers were great and lots of knowledge to impart. Nice recipes for mops and sauces etc. I’ve been smoking fir a few years so in terms of skills learnt on smoking my knowledge increased slightly, but for beginners it would be a great way to learn and avoid some pitfalls
• 5/5 from Christine Bates, attended Jul 2021: The course was great and had a lot of fun. Food was great and the instructions were easy to follow. Received the receipe book via email which was helpful. The class was mainly held outside and being in Canberra it was freezing so made it a little bit uncomfortable.
• 5/5 from Gerard, attended Apr 2021: What a great afternoon. Scott and Steph made us feel very welcome while we waited for others to arrive. They answered questions all afternoon and got everyone involved at some point. The food they prepared and shared with us was amazing and gave us a bar to strive for. The information that Scott passed on cleared up many questions that I had and I can’t wait to put it into practice. This class is a must for anyone interested in low and slow BBQ cooking, even if you just turn up to eat the food. I’ll be looking at other classes in the future.
• 5/5 from Richard Wyche, attended Apr 2021: Great instructor who explained everything clearly. No question was too simple or too complicated. The food was fantastic and we learned a lot of simple tricks to improve our cooking. Loved the whole experience and would recommend it to anyone.
• 5/5 from Glenn Stroud, attended Mar 2021: Great teacher who was able to provide us with his wealth of experience. The food prepared was sensational.
• 5/5 from Michael Handley, attended Mar 2021: This course was great, and if you like your bbq's then it is highly recommended. 3 instructors, 2 of which were qualified chefs. Fully explained everything and made it simple to understand and follow. The course was held at the German Harmonie Club at Narrabundah, ACT, and was quite suitable, with all weather facilities. We got a handout covering everything we did to take home with us. This was certainly good value for money. Now to do some low and slow cooking/smoking at home.