Summer BBQ: Practical & Hands-On
from €195.00
A NEW BBQ course gracing our summer series in 2026!
Book this course
Full course details
From weather conditions to the type of charcoal you use to your specific toolkit and approach, no two barbecue sessions are ever the same. Have you ever wondered what charcoal to use and when your charcoal is ready to use?
If you want to learn how to build and maintain your own fire and flames and get fully gripped with coals and heat control - this one is for you.
Find out how to get the best out of your BBQ and become a master fire starter. From lighting techniques and working off direct and indirect heat, to smoking methods, going low and slow, and knowing how and when to baste. Experiment with smoke and discover how to reverse sear. Find out the benefits of alternating heat zones and rescoldo and embrasa-style cooking, aka cooking with embers and ashes.
And, of course, no barbeque would be complete without some cool sparkling drinks, the clinking of ice cubes, and sitting down to enjoy this wonderful feast family-style.
Frequently asked questions
- Should I eat something before I come?
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On all our courses you will be eating the dishes you prepare in the hands-on session and everyone generally leaves us well-fed. Bear in mind that it takes time to whip up what we've planned and we recommend you eat something before you arrive at the school. All food cooked in the school is intended to be eaten on the premises.
- What level of cooking experience do I need?
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The beauty of how we design all of our courses is that anyone of any level can join us. While someone new to the kitchen will find support as they manoeuvre through new techniques, the more seasoned cooks in our group will thrive on all the pointers we offer for further improvement. Our course material is layered and we know how to quickly adapt to a moving room. Constant, open-ended learning is one of the things we love the most about being in the kitchen and our tutors' enthusiastic teaching style and patience is a testament to that.
- What if I have a food allergy or dietary restrictions?
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If you suffer from a severe nut, egg, dairy, seafood, wheat allergy or coeliac disease, please contact us before booking and we'll be able to confirm whether or not a specific course menu is adaptable. Certain course themes may not be adaptable in order to stay true to the course brief. Where we can accommodate a dietary requirement the curriculum for other students will remain the same as the original.
You must bring an Epi-pen. If your food allergy is airborne, due to the wide range of course themes and events that we host, our environment is not safe for you. Please note that while every care will be taken to provide a safe and enjoyable cooking experience for all students, there is always the risk of cross-contamination.
- What if I can't make it to a course or dining event that I've booked?
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If you cannot make a course that you have booked, you are more than welcome to send someone in your place (18 years or older). Just give us a call with the name change and we'll take good care of them. If this can't be arranged and you need to cancel your place, please take a look at our our full Terms & Conditions, go to https://dublincookeryschool.ie/terms to see what rules apply to you.
- Is there an age requirement?
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All of our regular courses are designed for adults. The minimum age for someone coming on their own is 18 years. If someone younger is joining us, they must be accompanied and booked on with an adult. Please note that our course fees apply to each attendee, regardless of age.
Our Growing Gourmet and 1 Week Essential Skills for TY courses are for teenagers only.
- What is parking like in the area?
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Metered parking can be found right outside the school and on surrounding streets Monday-Saturday from 8.00-19.00. Please do not park on the grass verges opposite the school, on resident disabled parking spots, or on the double yellow lines in the area. For more info, go to https://www.dublincookeryschool.ie/your-visit.