Low & Slow
Brisket, ribs, sausages and the art of cooking with smoke
£235 · 10am–4pm · Bristol · Maximum 10 people
Why is this class £235?
Low & Slow uses premium cuts and involves considerably more preparation and cooking time than our other classes,
which makes it a little more expensive to run.
Buying for someone else?
Master the art of low & slow cooking
A deep dive into low and slow barbecue, built around the classic smoked meats — and all the brilliant sides that turn them into a proper feast.
We’ll cook brisket and ribs, make sausages from scratch and spend the day learning how to get the best from long, slow cooking with fire and smoke. And while the smokers are quietly doing their thing, we’ll get busy with the rest of the table, making a generous spread of sides, sauces and accompaniments — because great barbecue is never just about the meat.
Drawing on my experience cooking and working in Texas, we’ll explore the traditions behind American barbecue without getting too hung up on rules or authenticity. The aim is to give you the confidence and understanding to make these techniques work on your own barbecue at home.
Then we’ll bring everything together around the table for a proper barbecue feast, with plenty of time to eat, talk and go back over what you’ve learned.
What you'll learn
FIRE MANAGEMENT
How to build and manage a steady fire for a long cook.
BRISKET & RIBS
The techniques behind bark, wrapping, tenderness and knowing when they’re actually done.
BEYOND TEMPERATURES & TIMINGS
Learning to use touch, feel and observation rather than relying entirely on numbers.
COOKING WITH SMOKE
How to use smoke for flavour without overpowering the food.
SAUSAGE MAKING
How to make, season and cook your own sausages from scratch.
BUILDING THE BARBECUE PLATTER
Sides, sauces and accompaniments that balance all that rich, smoky meat.
Questions about coming to Fire School?