Smokehouses, if properly maintained, can have long lifespans. The latest models do come with new technology that can be beneficial to the operator.

The centuries-old process of smoking meat has taken a new turn. Instead of using the customary smokehouse to preserve and enhance the flavor of meats, food processors are integrating the smoking and browning into inline cooking, which not only simplifies a laborious process, but also delivers significant health and competitive advantages.

The smokehouse is the heart of any cured-meats operation, and so extra care must be taken to ensure that it is properly maintained and optimized.

For Mike Satzow, overachieving in food safety is integral to protecting his company’s reputation.

The smokehouse is the heart of any cured meats operation, and so extra care must be taken to ensure that it is properly maintained and optimized. With the right settings, it can ensure that a company’s bratwursts or hams turn out just right each and every time.

Efficiency improvement is a top reason why smokehouse technology keeps progressing.

Tough economic times demand cost-savings efficiencies that often force us to settle for lower quality. But, what if we still demand excellence?