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Duration 5 hours.

560 + IVA 21%

In this course, you will learn everything necessary to get the most out of your charcoal oven.

Controlling the embers on a Sunday barbecue with friends is easy, almost anyone can do it.

However, controlling the embers in a professional kitchen is a bit more complex, especially if you don’t want to stick to simple grilling and want to explore all the cooking methods that a charcoal oven allows.

Food in two cooking methods, rice, smoked, stews, broths…

What will we learn?
  • How to manage the heat inside a charcoal oven: coals, ignition, air control and everything necessary for daily use.
  • How to provoke and control the charcoal and smoked flavor that food acquires. Brazing and smoking ARE NOT THE SAME, but they can be combined to take it to another level.
  • Know the specific characteristics for each type of cooking: meats, fish, vegetables, desserts, rices, slow cooking…
  • Know the possible combinations with other cooking techniques. Which ones, how and why.
  • See, taste and “savor” the most interesting cooking accessories and materials for a charcoal oven.

What else does it include?

Receive your training certificate upon course completion

Direct contact with your instructor.

Training materials provided.

 Financiado por la Unión Europea – NextGenerationEU