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What You'll Learn

Practical, Real World Barbecue

  • Students will learn the fundamental frameworks of Offset & Direct Heat wood-fired barbecue in an end-to-end real time cooking experience. Practical skills are taught to fit into various lifestyles & cooking journeys.

  • The class is designed to cater to a wide range of skill level, equipment and budgets in order to fit into day to day backyard barbecue

Bases and Specifics Covered

Topics Include:

  • Why offset & direct heat barbecue are different and how to use each method

  • Distinguishing types of charcoal/wood

  • Simple butchery and seasoning

  • Learning broad, principle based skills to duplicate on their own equipment

  • How to utilize cooked leftovers & trim byproduct

  • Wrapping, resting and slicing

Student Led. Student Focused

  • A completely hands on class where students will:

    - Do their own butchery

    -Learn how to and will run offset & direct heat barbecue pits

    -Cook/eat their own foods at the end of the day

  • Small class sizes are intentional by design. Time is allocated for 1-on-1 attention to students by walking them through each step of the process throughout the day.

What's all Included

  • A variety of Offset & Direct Heat Style Barbecue Pits To Utilize

  • Equipment Allocated For Each Student: Stainless Steel Tables, Cutting Boards & Knives & Gloves

  • All Meats For Butchery & Cooking

  • Lunch & Dinner (end product of student cooks + other One Oak Barbecue classics) Coffee & Water

Students Take Home:

  • Individual Leftovers From Student Cooks & Dinner

  • Leftover Trim From Butchery With Guides On How To Use It

  • PDF Recipe Guidelines For All Food Items Used In Class

  • Specific Gear Guide For All Class Equipment

  • One Oak Barbecue Shirt

Meet Your Instructor

Stephen Christopher

-Trained and worked with renowned barbecue chefs/figures including Evan LeRoy of Leroy & Lewis, Matt Register of Southern Smoke BBQ & Will Andrews of Rolling Bones Barbecue. 

-Executed Pop-Ups In Charleston throughout 2024 & 2025 at locations including Hobcaw Brewing, Odyssey Bottle Shop & others. 

-Involved in acclaimed events such as Charleston Food & Wine, Holy Smokes Barbecue Festival, Lockhart Rising, Appalachian Trail Days, The Marcus King Family Reunion & More.

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Your Questions, Answered

  • -The foundations class will take place at One Oak Barbecue Headquarters in West Ashley, Charleston, SC. The address, parking information and other details will be provided via email after purchase. 

  • -Yes. The class is entirely outside and taught in a backyard setting.

  • -Students will cook on equipment ranging from commodity brand bbq pits to a 500 gallon offset smoker.

  • Nope! This class focuses on learning Offset & Direct Heat barbecue. Students will butcher & cut their own pork ribs/chickens, which will both be cooked on each type of smoker. There is not a specific method taught on these two proteins.

  • -The foundations class is for anybody of any skill level. From beginners looking to start in wood fired barbecue or the person looking to explore/dial in direct heat or offset cooking methods. 

  • -Yes. Initial instructor demonstrations of butchery, seasoning, fire management, etc., are shown to students, who will then do the cooking themselves with 1-on-1 guidance.

  • -The class is based around breaking down and cooking whole chickens and pork spare ribs in both direct heat & offset styles of cooking

  • Yep! Students will be provided lunch. Dinner is a family style barbecue tray including a few One Oak Barbecue favorites, as well as the proteins students cook.

  • The class will be held rain or shine, with available rain covers if necessary. 

  • -The tentative timeline is approximately 8 hours start to finish 

  • -An in person class setting offers students a platform to witness the full sensory exposure of live fire barbecue cooking in real time. Unlike virtual lessons, students will learn, think through and execute their own cooks in practice, not in theory. 

  • -Please wear appropriate clothing for the weather and clothing you do not mind being exposed to the inherent characteristics of live fire barbecue. Closed toed shoes are highly recommended. 

  • -No. Given the utilization of live fire elements, children accompanied by adults are not allowed during this class. 

  • -We will be using all charcoal/wood fired barbecue pits. Certain fundaments skills taught within this class could translate over to be utilized on pellet smokers, but none will be used or demonstrated during this class.

  • That is most likely happening. Soon. Stay tuned for focused class drops!