I recently took a BBQ/Grilling class in Seattle and the guy running it said he had gone to one of Raichlen's one-week BBQ U courses. He said it only ran 9 am to 12 noon and none of the attendees got to do a thing. He said all Raichlen did was demonstrate techniques and all food was cooked by his large staff of chefs on a collection of grills. The guy talked very disparagingly of Raichlen and his course so I'm hoping to hear from people who also took the one-course to hear their stories and opinions. Thanks.