Steven will provide an overview of various smokers; explain essential brines, rubs, marinades, and barbecue sauces; and educate on the subtle ways smoke from different woods distinctly season dishes. Learn smoking techniques like cold smoking, hot smoking, smoke-roasting, and smoke-braising—even smoking with hay—while sampling recipes from Steven’s new book Barbecue Sauces, Rubs, and Marinades. Each ticket includes a copy of the book and participation in tasting recipes from the book. Click here for more information.