Has Anyone Attended Steven Raichlen's BBQ University In Colorado?

[arthurnottheking]

Hi guys,
I've just got a copy of Steven Raichlen’s “The Brisket Chronicles — How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat” - his newest cookbook. I was so unlucky to miss the event when Steven smoked a wagyu brisket during the last Barbecue University class. Does anyone have any news about the 2020 Barbecue University class to share?

 

[forktender]

He didn't know? I wonder how much of Raichlen is Raichlen and how much is his hired staff? At Costco, I bought a DVD set of one season of his old PBS show but haven't watched it much. But even the guy who taught the BBQ class I attended knew and explained why you can't get smoke rings from an electric smoker. I just read an article, though, that suggests using a water pan and adding a charcoal briquette to an electric smoker can create a smoke ring. Think I'll give this a try. Here's the article"

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

If you're looking for the useless pink ring IE: smoke ring, just add a TBS or two of celery salt or Morton's Tender Quick to your rub and you can get the same effect even in your oven.
Yes I know this was an old post.