A smokehouse can help a processor turn raw product into smoked meat magic. Hot dogs, hams, jerky, deli meat, and bacon are just a few of the items that become premium products, thanks to a little smoke and a little heat. Whether a processor has one or two houses or a dozen or more, they tend to be the workhorses of the plant floor. Unless they’re down for maintenance or cleaning, smokehouses don’t stay idle for very long in most plants.
Depending on how adaptable the equipment is, an experienced processor can configure a smokehouse to perform other operations or improve its cooking efficiency.