Course Overview
What this course is designed to develop
This course gives beginners a rigorous, practical grounding in live-fire cooking. You will learn the thermodynamic difference between low-and-slow smoking and hot-and-fast grilling, how smoke ring chemistry works, and exactly which wood species pair with which proteins. Every module is anchored in USDA safe-temperature data and real troubleshooting scenarios so you leave the course confident behind any grill.