Asmokehouse (North American) orsmokery (British) is a building where meat or fish iscured withsmoke. The finished product might be stored in the building, sometimes for a year or more.^[1] Even when smoke is not used, such a building—typically a subsidiary building—is sometimes referred to as a "smokehouse". When smoke is not used, the termmeathouse ormeat house is common.

Traditional smokehouses served both as meat smokers and to store the meats, often for groups and communities of people.Food preservation occurred by salt curing and extended cold smoking for two weeks or longer.^[1] Smokehouses were always secured to prevent animals and thieves from accessing the food.^[1] The meat is hung to keep it from the reach of vermin.^[2]

Traditionally, a smokehouse is a small enclosed outbuilding often with a vent, a single entrance, no windows, and frequently has agabled or pyramid-style roof. Communal andcommercial smokehouses are larger than those that served a single residence orestate. The use of slightly warmed, dry air from a very slow hardwood fire will ensure the proper drying of meats.^[3]

• Smokehouses
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  An industrial smokehouse in Poland.
• 
  A smoke house at Boone Hall Plantation.
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  Fjordling Smokehouse. This smokehouse can be found at Dunstable Farm,Salisbury. The outbuilding shown is typical of this Wiltshire valley.
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  Smokehouse, North Carolina, Piedmont Region
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  Reconstruction of medieval smokehouse at thefishing village ofWalraversijde, c. 1465^[4]

• List of smoked foods

• Media related toSmokehouses at Wikimedia Commons

• Smokehouses
• Agricultural buildings
• Food preservation
• Meat industry

• Articles with short description
• Short description matches Wikidata
• Commons category link is on Wikidata