A facility for smoking food, typically fish and meat, especially in commercial scale.
A structure used to smoke food to preserve it and to add flavor.
A structure in which freshly harvested tobacco is cured or preserved by smoking.
A building where meat or fish is cured by subjecting it to a dense smoke.
a small house where smoke is used to cure meat or fish
A smokehouse (North American) or smokery (British) is a building where meat or fish is cured with smoke. The finished product might be stored in the building, sometimes for a year or more.