2019 Big Green Egg Group Cooking Class

2020 class dates have now been released. Get full details here.

New for 2019 we are offering a series of intimate classes, designed so you get the most from your Big Green Egg, while having fun with fellow Egg enthusiasts.

These classes are hands on, not demonstrations, with an Egg shared between 2 people. The course content has been tried and tested over several years of private class delivery.

Classes start at 10am with tea, coffee and a bacon sandwich. Lunch is included, you’ll be cooking it. We offer complimentary drinks throughout the day. We’ll aim to finish up around 5pm but may sometime go one beyond this for the last cook.

Class notes, questions and recipes will be published online for you to refer back following the class.

You’ll also qualify for a 10% off voucher for all future product purchases from the Meat Smoke Fire website.

Course Content

The classes are designed to take you through several different cooking techniques while keeping the recipes simple so you can repeat them at home. 

  • Searing – using the cast iron grid and another technique to cook various steaks
  • Roasting – using an indirect setup to roast a chicken.  
  • Plancha cooking – cooking directly on a ceramic plancha
  • Plank cooking – hot smoking either salmon or sea bass
  • Baking – making and baking a focaccia
  • Pan cooking – Apple/Peach/Pear tarte tatin or a smoked chocolate brownie

While we won’t have time to do a low and slow cook, we will discuss the technique thoroughly and advice will be given on rubs, brining, cooking time, resting and thermometers to use to monitor these much longer cooks.

2019 classes sold out

Classes will take place on the following datesSaturday 13th April – FULL

  • Friday 26th April – FULL
  • Friday 10th May
  • Saturday 11th May
  • Thursday 16th May – FULL
  • Thursday 23th May – FULL
  • Friday 7th June – FULL
  • Saturday 8th June – FULL
  • Thursday 20th June – FULL
  • Saturday 6th July – FULL
  • Saturday 10th August – FULL
  • Sunday 11th August – FULL
  • Saturday 24th August – FULL
  • Saturday 31st August – FULL
  • Saturday 21st Sept – FULL
  • Saturday 5th October – FULL


The class will be run using three Large Big Green Eggs for course attendees. There are also several other Eggs including a MiniMax, Extra Large and a Mini that can be used if needed.

Attendees will at a maximum share a large Big Green Egg with one other participant.

Each Egg is equipped with:

  • ConvEGGtor (Plate Setter), Cast Iron Griddle and grid lifter and a Baking Stone
  • EGGspander system with half moon ceramic plates, half moon cast iron griddles
  • Daisy wheel and rEGGulator temperature controllers
  • Pans including cast iron skillets
  • Thermapen Professional to ensure each cook is perfect
  • Meater+ Bluetooth thermometer 

We will be cooking over Big Green Egg lump wood charcoal and using Grilling Wood chunks if needed. 

Other equipment you may like to look at and perhaps use:

  • Meater bluetooth cooking thermometer
  • Thermoworks Smoke wireless thermometer
  • Flameboss 300 forced air controller


Classes cost £200 per person and include a full day of cooking. The course fee includes a full lunch with drinks and soft drinks throughout the day. 

2019 classes sold out

Classes will take place on the following dates:

  • Friday 26th April – FULL
  • Friday 10th May
  • Saturday 11th May
  • Thursday 16th May – FULL
  • Thursday 23th May – FULL
  • Friday 7th June – FULL
  • Saturday 8th June – FULL
  • Thursday 20th June – FULL
  • Saturday 6th July – FULL
  • Saturday 10th August – FULL
  • Sunday 11th August – FULL
  • Saturday 24th August – FULL
  • Saturday 31st August – FULL
  • Saturday 21st September – FULL
  • Saturday 5th October – FULL


Meat Smoke Fire

Class location

 26 Water Lane



CB24 9LR

Tel: 07446 960303

Terms and Conditions

  1. We reserve the right to cancel a class where there are 2 or less people booked. In this instance, participants will be given at least a week’s notice. They will be offered the chance to swap to another class, if available, or take a full refund. 
  2. Customers may swap to another class up to 3 weeks before the class is due to take place, subject to availability.
  3. Classes cancelled by the customer are subject to a £50 cancellation fee up to 3 weeks before the class is due to take place, after this time, full payment is non-refundable. We will do our best to find someone to take your place, in which case we will refund the remainder of your fee. Participants may send a substitute in their place to attend the course.
  4. In the event that Meat Smoke Fire Ltd. has to cancel a course, we will endeavour to notify you as soon as possible and a future date will be offered. Alternatively you will be entitled to a full refund with no admin fee. Meat Smoke Fire Ltd will not be responsible for any additional costs incurred. 
  5. Classes are only for participants aged 16 or older. Participants aged 16 or 17 must be accompanied by an adult participant for the duration of the class.
  6. We are unable to tailor courses to special dietary requirements. 
  7. Participants are required to wear flat, closed sole footwear for the class.
  8. Classes will take place regardless of weather conditions. Please dress suitably.
  9. Meat Smoke Fire Ltd. will not be responsible for, or have any liability to you for, accidental damage or injury resulting from the actions or omissions of anyone attending the course. 


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Meat Smoke Fire
Average rating:  
 8 reviews
 by Josh
A Purely Enjoyable Day!

I joined this class at the request of a friend who received this as a present from his wife. I had no idea how much I would enjoy the day! You won't believe how much you will learn in one day. Nic is incredibly knowledgable, and can really convey in terms that a novice or an expert would understand. If you are looking for an all around class to get the most out of your Green Egg, you won't find a better one than this. You will tell your kids this is where you learned to cook...I'm not kidding! I can see myself using the lessons I learned for many years to come. You just learn so much while you are having a great time! I cannot recommend this class highly enough!

 by Michael Green

Nic and Helena are wonderful hosts, putting you at ease from the moment she opened the front door and welcomed us with coffee. I was always unsure about how to use my BGE to its full potential, Nic had no problems in delivering a full and enlightening course on both the practical and technical aspects of using your BGE. The course is great fun and a must for anybody who wants to get rid of those uncertainties we all have when we start to use our egg. Nic suggested he might be putting a second course together next year, we can't wait for that.
Thank you Nic and Helena for such a great day. Michael and Gillian

 by Wendy & Derek Ovenell
Excellent Day

I bought this course for Derek for his Christmas present but I knew he would not go on his own! So, of course, I had to go too! Derek is usually the one who sets up the Egg while I do the preparing but now we both know how to cook wonderful food on the Big Green Egg.

Nic showed us how to regulate the temperature - something we did not really know how to do. The best advice - leave it alone! Do not keep trying to adjust the temperature - it will sort itself out if you have set it up correctly to start with (which he taught us to do).

We cooked (and ate) steaks, chicken, lamb, salmon and vegetables. We even cooked bread, a sumptuous chocolate brownie and an apple tart tartin. Who would have thought of cooking them on an Egg!

Nic was an excellent teacher and both he and Helena were fabulous hosts. Helena seemed to have a direct link to Nic as when he needed anything, she was there with it before he asked.

Thank you both for a great (if damp) day.

 by Martin Dean
A constant flow of pearls of wisdom

This was bought for me as a present from my wife and to be honest, I was a bit sceptical. I've owned a BGE for close to 2 years, have every accessory going and thought I was pretty much an expert! I was wrong! Under Nic's very clear guidance, we were taken through a whole range of cooking techniques on a selection of meats and fish. His style and patience makes it a wonderful learning experience. Talking through a heat graph sounds as though it could be boring but, it was really enlightening. Helena was also wonderful, making sure we all had enough to drink and eat. This course is essential for every Big Green Egg enthusiast and I’ve already suggested it to several of my friends. Thank you Nic and Helena for a fantastic day. Martin

 by Norman
The fountain of Green Egg knowledge

Nic and Helena are the most fantastic hosts. From the bacon butty and fresh coffee welcome you are made to feel at home. The facilities are exceptional with 3 large BGEs and just about every accessory availabe for each egg. Under Nic's instructions you are taken through a whole range of cooking techniques on a selection of meats and fish. Three types of steaks cooked two ways, rack of lamb, chicken (whole and Spatchcocked). Then salmon cooked on planks, bread and tart tatin. I thought I understood my BGE. I now realise I knew nothing. The whole day hangs together as Helena keeps a watchful eye on us all. Making sure that Nic has not forgotten anything, that everything including the ingredients arrive at the right time. On top of this Helena prepares the most delicious lunch to compliment our culinary efforts. At the end of the day it was hard to leave new found friends in fellow course mates and Nic and Helena. This course is essential for every Big Green Egg enthusiast. Thank you Nic and Helena for a fantastic day. Norman

 by Dean snow
Smashed my expectations

Nic, honestly where do I start, from the moment we turned up with the bacon rolls (cooked outside obviously) with unlimited coffee to finish the day off with a green egg apple tart tatin! Such a great course cooking lots of different meats and trying a few different techniques - all in a day brilliant! Richard, David and I walked out of your place very happy indeed. I have only just taken delivery of my green egg and it has given me the confidence along with the knowledge and techniques from your course to cook anything on the green egg.
My friend Richard was saying even though he has had his green egg sometime now you have corrected mistakes he had been making and overall he learnt a hell of a lot from the day! Please sort out that course for next year and we will be back if it offers something different for us to try on the green egg.
Well done guys you have set up a little gem there I think 😃😃😃
Dean, Richard, David 👍🏼👍🏼👍🏼

 by Mark Wells
The Best Green Egg Cookery School

Nic's Classes are fantastic, his facilities are second to none and the hospitality is great, we learnt lots of things about how to actually use the green egg to its full potential and was very surprised what you can actually cook on it once you understand its workings and all the theory around how to make sure very cook is a raging success. I would recommend this course to anyone who has an Egg or is thinking of getting one. A truly fantastic day and we will be back for the newly thought up advanced classes starting next year...…. Thanks Mark

 by Julie
I couldn’t have enjoyed it anymore.

Hi both. Made it home in 2 hrs 30 mins after a really fantastic day. I couldn’t have enjoyed it any more. You and Helena were amazing hosts and the content of the course was so much more than I ever imagined. Thank you for everything. What a lovely group of people too. And how lucky were we with the weather. Can’t wait to fire up the egg tomorrow ! Thanks again. If you need any written recommendations I’d be happy to write something. Best wishes to you both. Julie xx

The Uk's largest repository of recipes designed for the Big Green Egg

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The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

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