smokehouses

Smokehouses are facilities or rooms used to preserve and flavor foods by exposing them to smoke from burning or smoldering wood. Historically, smoke curing extended shelf life before refrigeration and remains a traditional method for meat, fish, cheese, and sausages. Smokehouses may be standalone buildings, attached to kitchens, or integrated into modern processing plants or domestic smokers.

Two main methods are used: cold smoking and hot smoking. Cold smoking operates at low temperatures, typically below 30°C (86°F), and relies on long exposure times to impart flavor without cooking the product. Hot smoking combines smoke with heat, cooking the food at higher temperatures, usually from about 52°C to 80°C (125°F to 176°F). Foods prepared by hot smoking reach safe internal temperatures during processing. Wood types like hickory, oak, apple, and cherry influence flavor.

Preparation often includes curing with salt, sugar, or nitrates, which helps preservation and color. The food is placed on racks or hooks inside the chamber and exposed to circulating smoke generated by burning or smoldering wood, sawdust, or chips. Modern smokehouses may use electricity or gas heat, controlled humidity, and ventilation to maintain consistent conditions.

Safety and regulation emphasize proper sanitation, temperature control, and prevention of cross-contamination. Meats, poultry, and fish must reach appropriate internal temperatures, and curing agents should be used according to standards. Environmental concerns include smoke emissions and energy use; equipment designs aim to minimize waste and optimize reliability.

Although associated with rural and regional traditions, smokehouses remain integral to charcuterie, smoked seafood, and artisanal foods worldwide. They vary in size from household electric smokers to large industrial units, each with different controls and capabilities.