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All Natural Smoking Pellets- Apple Wood. This fruitwood is mild, fruity, and subtly sweet. It's particularly popular with poultry, pork, especially ham, lamb, and seafood. It works with beef, but its flavour is so delicate it doesn't hold up to red meat's heavy flavours so a lighter wood is recommended.
All-natural Smoking Pellets- Bourbon Blend has a smooth smoke profile to elevate the flavour of most BBQed foods. This is a favourite for Chicken, Pork Shoulder, Ribs.
All Natural Smoking Pellets Cherry Wood. Cherry is another great all-purpose fruitwood for all types of meat. Its sweet and mild flavour works well with beef or pork, and the smoke turns meat a rich, mahogany colour. This smoking wood mixes well with hickory, oak, pecan or alder.
All Natural Smoking Pellets- Gourmet Blend. This blend truly works well with just about every type of food, from fish and veggies to brisket. This is a great product to just fill a smoker box or smoker tube and go.
All Natural Smoking Pellets- Hickory creates a sweet, yet strong bacon flavour. The smoke can be pungent, but it adds a nice, strong flavour to just about all meat cuts. Especially popular with pork ribs.
All Natural Smoking Pellets- Mesquite Mesquite wood is known for its high heat and is ideal for smoking red meat, duck, lamb, and poultry. Mesquite woods give any meat a twangy flavour that is the hallmark of any Texas BBQ.
Experience an afternoon of BBQ fun right here in Perth.
Our courses are suitable for anyone with a barbecue who wants to learn and improve their BBQ skills.
Classes are kept to a maximum of 15 people.
At the end of the day, you will have a full belly, a sample bag of goodies,and the knowledge to help you take your BBQ cooking to the next level.
Complimentary Drinks Provided, and you are welcome to bring your own.
Soooo, what might be covered in a typical class? Nothing is set in stone as we want to keep our courses interesting and relevant for you.
But typically, we cover
Breakfast: some Texas-centric items.
Vegetables: A little smoke and high-temperature searing go along way.
Lunch: usually Tex-Mex inspired and prepared on the BBQ.
Dinner: Some low and slow cuts, some smoked and/or grilled seafood, as well as delightfully delectable side dishes.
Hot Things BBQ School is proudly a part of Dotmall Barbecues and Heaters
Hot Things BBQ School
13/30 Erindale Road, Balcatta (Rear of Dotmall)
Brian grew up in Texas, USA, where his earliest memories are helping his parents in the family's barbecue restaurant. Brian has been cooking American-style barbecue professionally from an age when most people were barely boiling eggs.
After spending some time in the US Marines as a young man, Brian now lives in Perth and has continued developing his passion for cooking good barbecue food on all grill styles.
"Charcoal is what we used to use, but my friends back in the USA convinced me to buy a Wood Pellet Barbecue, and I cook on that and a gas barbecue all the time now. I still love my charcoal, though"
At Hot Things BBQ School, we are lucky that Brian has chosen to join us to share his skills and passion.