Literally speaking, bulgogi (불고기) means “fire meat”. We make it with thinly cut tender beef and smoke it with Pecan wood chips. Undoubtedly it is one of the most well-known Korean traditional foods and it has been around for thousands of years. Naturally, the cooking method of bulgogi evolved over time and it varies by region too. However, to narrow our focus down, we use one the most common ways of making beef bulgogi in modern times, which is slow cooking it but we smoke it in Pecan wood chips to add the summer smokin' flavor.

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.

Ingredients