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.
