Bring you forks and knives to class, UT’s Smoking School is now in session

We are celebrating Pork Month all throughout October. The University of Tennessee’s College of Ag recently held a “Smoking School,” teaching people how to prepare delicious cuts on the smoker.

Cue your taste buds. They are bound to be delighted over dinner. Pork ribs, simmering and juicy, ready to be devoured.

These ribs, and this beef brisket, were not only cooked and eaten this day at UT’s Institute of Ag-- they were teaching tools in a classroom. Backyard barbecuing and beyond.

Organized by faculty who just have an interest in smoking meats, UTIA held its first ever “Smoking School,” offering instruction on cooking techniques and food safety.


The Magic of Grilling