OK youze guys----Here's the report. I just used the Smoker Bag and give it a Thumbs UP! I started with about 3#'s of country style boneless pork ribs. Sprinkled them with Charlie Vergo's Rendezvous Rib Rub and put them in the bag, single layer. The bag is about the size as a standard cookie sheet. This bag was the one with Hickory Chips. The other one is Alderwood and I'll use it for Salmon. I Sealed the bag with a double fold and folded in the corners. Pre-heated the oven to 450 degrees, put the oven rack on the lowest position and put the bag on the rack. Cooked the ribs at 450 for 20 minutes then turned the temp down to 350 for 1 hour, 20 minutes. That's a little longer than the directions recommended but I wanted to make sure they were cooked thoroughly. While they cooked, there was a slight whiff of hickory smoke smell in the kitchen but no visible smoke coming from the oven. It smelled good! When the time was up, removed the bag from the oven and let it rest about 10 minutes without opening it. The bag had ballooned up so I just cut a slit down the middle of the bag and removed the ribs to the plates.
The meat was tender and just pulled apart. It was a little dry and could have used some BBQ Sauce or Gravy. I'll put sauce or gravy on the left overs. The taste was Very Good
- just a right taste of the hickory smoke - enough to give it a good flavor along with the rib rub. I suppose I could have put some of the juice in the bag on the meat but didn't think of it at the time.
Would I use one again? Absolutely!
No muss no fuss. Easy Cleanup!
For the leftovers, I'll chop the meat and eat some with BBQ Sauce and have some with Pork Gravy.
Drawbacks? Not quite the results that you would get using an outdoor smoker but
for a quick and easy way to get authentic smoke flavor, it's a good way to go.