January 16 – 17

In this two-day action packed event you will get valuable insider information on how to prep, season, smoke and present the 4 KCBS meats along with the entire competition timeline for seasoning, injecting, cook times and temperatures, and presentation layouts.

February 21 OR April 11

During this hands-on event, you will learn how to perfectly cook mouth watering chicken and championship quality ribs. We will teach you everything from meat preparation, trimming, seasoning, wood and pellet selection, and, of course, cooking.