Locate the “this side down” side of the bag and place it down as this is where the wood chips, hardwood syrup and natural sugar are located. To activate the bag this side must be pointed towards the heat source
If cooking in an oven, lower the oven rack to the lowest position.

If cooking on a grill lower the rack where the flame will be 2-5 inches from the bag. NEVER let the flame touch the bag.

Seal the bag per the manufacturer’s instructions.

To activate the bag the temperature must be 450-475 degrees F and the food cooked for at least 15 minutes. After the initial 15 minute activation period, the temperature can be adjusted for the recipe being cooked. For instance if the original recipe calls for 375 degrees for 1 hour we cook for 475 for 15 minutes, reduce the temperature to 375 and cook for 40 or 45 minutes.

Remove the food from the heat source, allow to rest for 5 minutes as the steam inside is very hot. Cut the bag on top and if you want to brown the food, place the food, still in the bag, under a broiler.

To prevent the possibility of puncturing the bag while placing it in or taking it out of the oven, we place a roasting pan in the oven at the time we preheat the oven and then place the bag on the pan.

If your recipe has much liquid, you can place the food in a 8 or 9-inch X 12 X 1-inch baking pan and slip it in the bag. This will prevent liquid from seeping into the small perforations which would then make the wood chips wet.

Note: We like the alder bags for fish as it is a bit more delicate smoke flavor than the hickory bag.

To purchase a smoker bag and spice blend click here:

www.HotDiggityCajun.com

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