Smokehouse

A smokehouse is a building, room, or enclosure used for smoking foods, typically meat, fish, or cheese. Smoking serves both preservation and flavoring purposes, and in hot smoking also cooks the product. Traditional smokehouses are simple wood-walled structures with vents and racks, while modern equivalents may be purpose-built chambers or commercial smokers.

There are two main smoking methods: hot smoking and cold smoking. Cold smoking exposes foods to smoke at low temperatures (generally below 30 C/86 F) for extended periods and does not cook the product; it requires curing and careful handling to prevent spoilage. Hot smoking uses higher temperatures to cook the food while imparting smoke flavor, typically within an oven- or cabinet-like enclosure.

Wood choice influences flavor; common woods include oak, hickory, apple, cherry, and mesquite, with different woods better suited to different foods. The process may involve curing with salt, sugar, or nitrites before smoking, especially for preserved meat. Commercial smokehouses are equipped with temperature controls, dampers, and exhaust systems to maintain consistent conditions and food safety.

Smokehouses have been used since ancient times to preserve perishable foods. In many cultures, smoking is part of regional cuisine—e.g., cold-smoked fish in Scandinavia; smoked pork, beef, and poultry in North America; and smoked cheeses in Europe.

In modern times, smokehouses range from small household units to large industrial facilities subject to food safety regulations and inspections by authorities such as the USDA in the United States or equivalent agencies elsewhere.