The Smokehouse

A smokehouse is a device used in treating the fish or meat with smoke. It can be a
cold smoke house or a hot smokehouse. It is a hot smokehouse if the fish is in close
proximity to the source of smoke and a temperature of 66C to 88C is produced. If the
source of smoke is 2 meters away from the fish and the temperature of smoke is 32C –
43C, then it is a cold smokehouse. Some are simple like the barrel and drum types while
others are mechanized and controlled like the Torry smokehouse which can also be used as
a drier.

The Drier Smokehouse

The Parts of a Drier Smokehouse and their Functions

1. Removable slatted benches. They hold the fish to be smoked.

2. Removable hangers with hook. They are used for hanging fish to be dried or
smoked.
3. Wooden hooks. They are nailed from the top of a the drier smokehouse where fish
are also hanged when drying or smoking.
4. Vents. Theseare located below the roof at the front and back of the smokehouse to
provide the necessary air circulation.
5. Tunnel or pipe. Conveys the smoke from the concrete furnace into the smokehouse.
6. Concrete furnace. It is where the smoke – producing materials are placed and
burned.
7. Tight sheathing rafters. Serve as the top cover or roofing of a smokehouse.
8. Meshed screen. Serve as a closure to openings like the vents to keep flies and
insects from entering the smokehouse.

Some Types of Smokehouse

1. Stainless Steel Smokehouse

2. Electric Smokehouse
3. Mechanical Smokehouse
4. Barrel Type Cold Smokehouse 5. Brick Smokehouse