Instructions:
Thaw main freezer meals overnight in refrigerator or in the morning in cold water.
Thaw the wood chips that are wrapped in tinfoil.
Place the tinfoil wood chip package on the bottom of the crock pot / slow cooker pot / Insta pot. Make sure the tinfoil is placed so the holes are on the top to release the smoke.
Open the freezer bag and remove the meal tinfoil sleeve/pan.
Open the tin foil pouch exposing the meal.
Place in the crock pot / pot on top of the wood chips, expanding the side of the tinfoil up the side walls of the pot, creating a bowl that fits in the pot.
Leave the tin foil sleeves open and close the lid tightly. You should not have any tinfoil sticking out the sides of the crock pot breaking the seal between the lid and crockpot. It is very important that the Lid be closed tightly creating a seal to ensure maximin smokin' ability.

Slow Cooker: Cook on “low” setting for 1 - 2 hours in a 6-quart crockpot or 2-3 hours in a 2-quart crockpot. 1/2 the time for Hi settings

Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy, and shellfish.

Wild Copper River Alaskan Salmon (1/3 lbs per serving)
Smokin’ Alder Wood Chips (Large Chips)
Organic Lemon (1/2 juiced/ 1/2 Sliced)
Organic butter
Freshly minced Gilroy garlic
Organic Dill
Finely ground sea salt
Stone ground pepper
Organic vegetable medley (1/4 lbs per serving)
Organic olive oil
Freshly minced Gilroy garlic
Organic herbs de providence
Organic lavender
Organic Parsley
Organic Thyme
Finely ground sea salt
Stone ground pepper
Organic low sodium vegetable broth