A method of cooking meats and vegetables with smoke and steam, smoking infuses rich flavors and moisture resulting in foods that are not dry and bland. Smoking involves using wood chips of different aromas and seasonings for your meat and vegetables. You can even use your oven as a smoker if you don't have an outdoor smoking device. When using your oven as a smoker, it is important to use your range's exhaust hood to carry any smoke escaping from the oven outward so it doesn't smoke up your house.
Place the meat or vegetables you want to smoke in a bowl or plastic container. Sprinkle 1 tbsp. of salt, 1 tbsp. of black pepper, 1 tsp. of garlic salt, if desired, on the meat or vegetables. Oven smoker bags contain wood chips and seasonings in their lining — so you may or may not want to add too much seasoning.
Brush the seasonings thoroughly onto the meat or vegetables using a cooking brush. Use a large fork or spoon to place the meat or vegetables into a smoker bag. Close the bag according to the instructions on the bag's packaging.
Turn on your oven and set its temperature control to 450 degrees F. Let the oven pre-heat for at least five minutes.
Place the smoker bag on a cookie sheet then place the sheet in your oven. Let the bag smoke for 15 minutes then reduce the oven's temperature to 345 degrees F. If cooking fish or vegetables, let the food smoke for 15 to 20 minutes.
If cooking a piece of meat, the smoking time varies depending on the size of the meat. For a 4-lb. brisket, the time is 3.5 hours at 325 degrees F.
Note that suggested smoking time is also included on the smoker bag's packaging.
Use a towel or oven mitt to remove the cookie sheet from your oven once the smoking process is complete. Let the meat or vegetables rest for ten minutes before opening the smoker bag.