smokehouse

A smokehouse is a building used for curing meat or fish by exposing them to dense smoke. This process, known as smoking, is an ancient method of food preservation that also enhances flavor and color.12

Smoking involves hanging meat or fish in a chamber designed to contain smoke. Temperatures typically range from 109 to 160 °F (43 to 71 °C), with smoking times varying from a few hours to several days. Hardwood fires, such as hickory, are preferred for smoking, as softwoods can impart a bitter taste. While commercial smokehouses exist, the technique can also be adapted for home use with ordinary smoke ovens or grills.2