British BBQ Society Forums

For Christmas, my wife bought me a voucher to take a course at Weber's Grill Academy in Oxfordshire. Looking forward to it (and they partner with Laverstoke Park farm, which means the meat will be awesome), although I wonder if what they teach on the smoking course will contradict what I have learnt through this forum and others.

Has anyone on the forum been?

I've done the weber smoking course. It doesn't contradict what you've learnt from forums but it may give you a different outlook on what you can smoke. Don't go and expect to do lots of low and slow - the course isn't long enough for that. Also dont go with the expectation that it will teach you to compete, if thats what you are interested in. Go with an open mind, enjoy the company, ask whatever questions you feel are relevant and enjoy your food. If nothing else you leave feeling stuffed.

Just to follow up, I attended the Smoking Methods course at the Grill Academy yesterday, and had a really good day. The food was excellent, the staff enthusiastic. It was good to meet people with a similar interest (rather than just interested in consuming the end product) and I left with a few new techniques up my sleeve, which I'm looking forward to putting into practise.

If anyone just starting out were considering it, I would heartily recommend it.

Reviving this thread!

I have a voucher from last Chrsitmas to use but am wondering if anyone else has been on these recently?
I am steering towards the Thrill of the Grill part 2, the smoking one I don't think I'll get a lot out of only because the cooking takes so long.

They also have a new "All American" course which I'm tempted by also, but the course details are a bit lacking.

Hi Stu.
Both TOTG2, and the smoking courses were good.
The smoking course is not as we would know it on here, some of the topics covered were smoked tomato and red pepper soup, smoked peanuts, smoked cheese, smoked mackerel, smoked butternut squash, wood planked burgers, paper baked pineapple all on the OTP or a gas grill. Of course there was the ribs and pork on the WSM.
TOTG2 is more of a taster of different things. About 18 different courses on that one, didn't eat for days after.
Haven't done the American, so cant comment.
HTH.
Derek.

EDITED: to add, they do change their menus on the courses occasionally.

Thanks Derek, I'm going to rule out the smoking course. Tempted to go for the American one now.


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Hope you enjoy it.

As an aside, Jamie, one of the chefs at the Grill Academy, is demoing at the Riverside Garden Centre today.

I did the two Thrill of the Grill workshops in Feb of this year and really enjoyed both days. I'd been meaning to post something about my view on the day so here seems a good place.

he venue is very well set up and well organized. Time just flies past so quickly and before you know it you are sitting down with your fellow participants enjoying what you've cooked. On each day there were twelve students and 2 demonstrators plus a lad to assist and help out. Whilst one of the demonstrators was presenting a topic the other was preparing the next session or tidying away from the last so very little dead time for you the student. Topics from food hygiene and preparation to using both gas and charcoal BBQs are covered and you get an opportunity to try both. Menu's are well thought out so they cover a variety of cooking techniques some of which you may or may not decide to use later but at least you've seen and tried them to be able to make that decision. On each day there was different chefs but all of them very knowledgeable and enthusiastic about the subject of BBQ. There's plenty of opportunity to ask question whether it's on that workshop or not. One of the guys stayed at the end for 30 minutes to talk to me about smoking and the WSM and he didn't make me feel like I was keeping him from getting home.

How much you will learn is hard to say as it depends on your experience. I did learn somethings but just as importantly I consolidated knowledge I had picked up from books and forums as I was able to put them into action. Both workshops have boosted my confidence and willingness to give new ideas a try.

All the other participant where keen and willing to learn which helped build a good learning environment. I pickup a few things just chatting with the others as we discussed the topics over dinner.

To be fair I have to say the following. The workshops are run by Weber so of course they are promoting their kit and trying to show off what it can do. I guess the course is aimed at Weber owners and showing how they can get the most from that investment. If you've not not a Weber owner but thinking about one then it's a great way to try before you buy. That said if you are not a Weber owner and have no plans to be many of the ideas are still valid and most ideas can be adapted to other kit.

I quite like the idea of the "All America" workshop and will consider that for another time.

Thanks for the detailed info Alan, I will go for the American course. I'll report back once done


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