Abstract: This invention is a food preparation device used for imparting the flavor of smoke to foods by saturating the food with smoke in minutes, using very small amounts of wood or other smoke producing material, and upon completion of the process the food can be refrigerated, re-refrigerated, or cooked in any manner desired by the user. Efficiency of time and material is achieved by a unique design that allows a minute amount of smoke producing material to be ignited in a small ignition chamber before being transferred to a chamber containing the food in a partial vacuum created by a vacuum/compression pump, and through the unique design of valves and connector pipes the smoke filled chamber containing the food is subsequently subjected to compression by the vacuum/compression pump, thus leaving the food in the chamber smoke saturated within a few minutes of operation with little or no change in temperature.

Abstract: This invention comprises a new process for imparting the flavor of smoke to food and consists of a vacuum/compression chamber designed for the placement of meat or other food product within; and which can be sealed to create an airtight condition within; and which is connected by an adjustable valve or valves to a smoke producing chamber capable of producing smoke saturated air which can be sucked into said vacuum/compression chamber by an attached vacuum pump, causing said smoke saturated air to be pulled deeper into said meat or other food product than would occur under normal exposure conditions; and subsequently pushed further into said meat or other food product by compression of said smoke saturated air within said vacuum/compression chamber; and this process can be enhanced by piercing meat or other food product with a skewer device which creates more exposed surface within the meat or other food item.