What Happens in the Smoker?
The Science of Barbecue by Ed Maurer
Saturday, May 18
2:00pm - 3:00pm
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2024-05-18 14:00:00
2024-05-18 15:00:00
America/New_York
What Happens in the Smoker?
Meat cooked low and slow over a fire is an American tradition. Join us to learn about the science behind what tastes so good. Limited to 25 participants.
Garrettsville Branch -
Meat cooked low and slow over a fire is an American tradition. Join us to learn about the science behind what tastes so good. Limited to 25 participants.
Great barbecue is an art, but there is a lot of science to it as well. Guest presenter: Ed Maurer.
Garrettsville Branch
Hours
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