Smoke 'n' the Hills - A Meat Smoking Experience for Meat Lovers

This isn’t just another BBQ class. This is smoke, fire, meat, and soul—all coming together in one unforgettable, unapologetic feast at Hunt Hill Farm. Smoke 'n' the Hills isn’t about precision or pretense. It’s about grit, passion, and flavor, led by Alessandro Piovezahn, a guy from Rio de Janeiro—a place so alive, so electric, they call it a Cidade Maravilhosa—the Marvelous City.

Alessandro is a smoked meat aficionado and when he’s got mesquite wood chips, smoldering charcoal, and seven years of perfecting the low-and-slow grind that turns raw, primal cuts into mouthwatering, smoky treasures. He’s got the Carioca spirit—laid-back but fired up when it matters—and he’s stepping up to follow in the legendary footsteps of Skitch Henderson, who once brought this farm to life with outdoor BBQs that could nourish your soul. Like Skitch, Alessandro just plain loves food, and that’s enough.

For three hours, you’ll get your hands dirty. You’ll sweat. You’ll laugh. And you’ll learn that meat—and I mean real meat—isn’t just something to cook; it’s something to respect. You’ll discover the art of smoking ribeye, skirt steak, pork loin, chicken that’ll make you rethink poultry, and sausages that might just ruin all others for you. Brazilians do it differently—rock salt, nothing more. Every bite is the meat, pure and uncut. Because once you drown it in heavy rubs and marinades, you lose the truth of it. And Alessandro? He’s about keeping things truthful. About the smoke that hits you in the face, the char that ignites your senses, and the flame that makes it unforgettable.

But the meat’s just the beginning. There’s his famed garlic bread, unapologetically garlicky, slathered and grilled until it’s crisp and perfect. Bright red peppers, golden zucchini, smoky eggplant, sweet potatoes roasted until their insides are like candy. And  a salad so good it’ll catch you off guard—crisp walnuts, sweet mango, and citrus so fresh it’s summer in every bite.

Oh, and did I mention the caipirinhas? Sweet, sharp, boozy Brazilian perfection. Add in Litchfield Distillery, slinging killer cocktails and dropping mixology magic. And the entire time? Bossa Nova is in the air. You’re leaning on a warm grill, drink in hand, that slow, smoky rhythm keeping you loose and alive. Because this isn’t “dinner.” It’s an experience. A vibe. A day you won’t rush through. You’ll stop, you’ll savor, and you’ll share stories while tasting the smoke on your skin.

Bring your favorite cuts—up to 5 lbs. Feel the pride of prepping them, seasoning them, and hauling them home to your family, proud of what you’ve just mastered. Whether you’re here as an old-school carnivore or a rookie looking to beef up (pun intended), Smoke 'n' the Hills is your chance to slow the hell down and reconnect—with food, with fire, with tradition.

This is Brazil in the hills of Connecticut. Raw. Real. Bold. You in?

This class is divided in two groups:

1. Hands-On participants - Only 7 spots available.

2. Observers - Only 13 spots available.

Both groups are able to bring 1 piece of meat (up to 5lbs) that will be smoked during the class and participants will take it home. (we do not recommend brisket due to the time needed to cook it to perfection)