Outdoor Rooms by Design

Our May Class has SOLD OUT.  We are now accepting reservations for our next class on September 12th.  For tracking purposes we are asking that you submit $1.00 to save your spot.  We will contact you a couple of weeks before the event to confirm your attendance.

Class Time: 10 am - 3 pm (Includes Lunch)

Want to learn how to smoke delicious, competition-quality ribs and chicken? Sign up for Outdoor Rooms by Design's hands-on beginning smoking class with instructor Chris Marks of Three Little Pigs!

Each student will get his or her own slab of baby back ribs, a chicken breast, and a chicken thigh to prepare. Chris, an American Royal champion many times over, will take you through the entire smoking process and cover topics such as different types of smokers and common mistakes when smoking. Students will eat mouth-watering smoked chicken for lunch and take a "smoked to perfection" slab of baby back ribs home. 

Topics Covered: 

• Baby back ribs from start to finish (hands-on)
• Chicken from start to finish (hands-on)
• Types of grills and smokers
• BBQ techniques
• Types of wood and fuel
• Common mistakes
• And much more! 

Fee: $95 each or $150 for two people (shared meat). Includes one slab of baby back ribs, one chicken breast, and one chicken thigh per person. Also includes instruction, lunch and additional refreshments, rubs, sauces, tools and use of equipment. If you want two separate sets of meat you must pay for second registration. 

Reservation: This class will sell out and reservations are required in order to provide the meat, etc. Full payment of class fee is due at the time of enrollment. Because Outdoor Rooms by Design must purchaser perishable meat an supply tools and other productions for the class, the fee is non-refundable. Class will be held rain or shine. A tent will be on-site to accommodate for wet or hot weather. Space is limited to 25 students per class. 

Instructor Bio: Chris Marks 

Owner of Three Little Pigs BBQ & Catering in Kansas City, MO and Topeka, KS and Chief BBQ Expert for Landmark Mfg; Good-One Smokers. Chris Marks has won over 40 competition events all over the United States. In the last fourteen years, Chris has won the prestigious American Royal Championship nine times. He has been featured on the Travel Channel's "Taste of America with Mark DeCarlo", the Food Network's "BBQ Battle" and numerous local broadcast and radio events throughout the Midwest. Chris also promotes the Good-One line of Smokers & Grills.

This compact brush lets you clean grill grates with a single tool. Scrape debris off your grill with the attached metal scraper and brush away grime with the Safe-Scrub™ bristles – all by simply changing the angle of the brush! You may scrape your grill while the grates are still hot. CARE: To preserve and extend the useful life of this grill brush, hand wash with a mild dishwashing soap, rinse, and dry immediately. Do not use abrasive scrubbers. Not dishwasher safe. WARNING: METAL PARTS GET HOT! USE HEAT-SAFE MITT OR GLOVE WHEN HANDLING. DO NOT LEAVE UNATTENDED ON OR NEAR A HOT GRILL.

Good-One Natural Hardwood Lump Charcoal contains only chunks of kiln-fired Oak, Pecan, and Hickory trees harvested from Central Missouri hardwood forests.

Store pickup only, this product is not able to ship.

Striking strip conveniently on the side of the package for quick starts. Package contains enough to light your grill 12 times.

Stirs lump charcoal for lighting the grill or adjusting temperature. Sturdy metal construction for long lasting use.

A blend of Maple, Oak and Cherry. This finely crafted blend creates a light and sweet smoke. Perfect for everyday cooking, the Griller’s Select Blend adds a gentle smoke for refined flavor. 100% natural with no fillers, binders or additives. 20-lb (9 kg) resealable bag.

Hollow center allows you to cook with any liquid you would like. Mad out of the same high quality ceramic as the Primo Grills.

Divides your grill for both direct and indirect heat at the same time. Separates your coals for varying temperatures on either side.

Divides your grill for both direct and indirect heat at the same time. Separates your coals for varying temperatures on either side.

Converts your grill into an over, for roasting and smoking.