Smoking food items in a cold environment is carried out by utilizing an atmospherically sealed housing, in which at least one food item is placed, and subjecting the atmospherically sealed housing to a vacuum. Subsequently, the vacuum is partially released to draw in smoke from at least one other container that is connected to the atmospherically sealed housing. As the smoke is being drawn in from the other container it is being infused into the food item. The food item(s) is then rotated in the partial vacuum for a specific, but variable, amount of time, depending on the food item and the degree of flavor desired. The cycle may be repeated until the desired flavor is achieved. Once the desired flavor is achieved, the vacuum is completely released and the food item is removed and either cooked or stored for consumption at a later time.
