Smoking meats has come a long way from being a survival skill to now being a culinary technique. There's something about the aroma and taste that can't be beat. Join us to smoke fish, beef, and poultry while learning about cold and hot smoking, dry rubs, and brines. Explore different woods and the flavor they lend to meat. We'll also use the meats to make new and different appetizers for sampling. All levels welcome, but class is not advised for anyone sensitive to smoke.