Pro Smoker Smokehouses

06/17/2026

Smokehouse maintenance isn't one-size-fits-all. The biggest variable is how you make your smoke.

Pellets, sawdust, and liquid smoke each wear differently. They change how often you clean, which components need the most attention, and the failure points worth watching.

A pellet system needs weekly hopper checks and burner pot clearing.

A sawdust system needs daily-to-weekly attention on the firebox and creosote lines.

A liquid smoke system depends on clean nozzles and a properly flushed delivery line.

Matching your maintenance routine to your generation method is how you stay ahead of creosote, protect airflow, and keep smoke consistent batch to batch. It's food safety as much as it is housekeeping.

A new maintenance resource on the Pro Smoker site breaks all of this down by method, with print-ready checklists you can post right at the unit.

Worth a read before your next deep clean:

Learn how to protect your commercial smokehouse investment with routine maintenance. Pro Smoker's guide offers free downloadable checklists for meat processors.

06/13/2026

When a processor buys a second smokehouse from the same manufacturer, that tells you everything you need to know.

Christian at Avalon Meat Candy has been running two Pro Smoker 500 smokehouses for six years with consistent results across steam, cook, and full production functions. The kind of performance that doesn't fade after year one.

Reliable. Affordable. Friendly. His words. Our standard.

06/09/2026

Running a single-truck operation means every batch matters. The seasonings need to hit the same flavor profile every time, the formulation needs to perform consistently in the smokehouse, and the end product needs to be something customers come back for week after week.

The challenge most operators run into is that the seasoning supplier doesn't know the equipment, and the equipment company doesn't understand formulation. That leaves the operator troubleshooting in between.

PS Seasoning and Pro Smoker were built around closing that gap. Formulation and thermal processing under one roof, with a team that understands both sides of the operation.

At PS Seasoning, we understand meat. For over 60 years, the Hanni family has dedicated itself to the craft of sausage making, using the same Old-World techniques passed down from their Swiss ancestors. Their passion for perfecting recipes and blends reflects in every single product we make today.Fro...

06/08/2026

One month out from AAMP 2026, and this year feels a little different for our team.

The American Association of Meat Processors Convention is heading to Milwaukee this July. For PS Seasoning and Pro Smoker, that means the industry is coming to our backyard. Wisconsin has been home to both for decades, and Pro Smoker has been engineering American-made smokehouses here since 1977.

AAMP has always been one of the most valuable weeks of our year. It brings processors, retailers, and equipment partners into the same room to talk through what is happening on the production floor. The conversations are real, and so are the takeaways.

The sold-out AAMP North Route Bus Tour is making a few Wisconsin stops, and we are glad to be one of them.

AAMP runs July 9-11 at the Baird Center in Milwaukee. With a month to go, what are you most excited for this year?

06/04/2026

Most processors manage seasoning, equipment, and product development through separate partners.

Each one might be good at what they do, but they don't talk to each other. That means more coordination on your end, more troubleshooting between systems, and more time spent managing suppliers instead of production.

Those gaps close when your equipment partner also understands formulation, and your seasoning team understands thermal processing.

Recipes perform the way they should in the smokehouse. Flavor stays consistent batch to batch. And when something needs to change, you're working with one team that sees the full picture.

That's the model PS Seasoning and Pro Smoker have operated on since 1977. One team, one facility, built around the idea that equipment, flavor, and process should work together as one system.

06/03/2026

Your smokehouse is the backbone of your operation. The company behind it should be just as reliable.

At Pro Smoker, every commercial smokehouse is designed, fabricated, and assembled in the United States by the same team that supports it after installation. When you need service, troubleshooting, or parts, you're working directly with the people who built your equipment.

Not a third party.
Not a call center.
The actual engineers and technicians behind the unit on your floor.

That's been the model for three generations of family ownership and more than 16,000 units in operation worldwide. NSF and MET certified. Built for USDA-inspected environments. Backed by people who know your system because they built it.

That's what American-made means to us. Not just where it's manufactured. It's the relationship that comes with it.

06/01/2026

In commercial food manufacturing, safety shows up in three places: the equipment you build, the facility you build it in and the people who show up everyday to do both.

At Pro Smoker, those aren't separate conversations. The same discipline behind our NSF- and MET-certified smokehouse designs, fire risk mitigation systems, and HACCP-ready controls is the same discipline our team practices on the production floor every day.

Last year, the Wisconsin Safety Council recognized that commitment with the Workplace Safety Award in the Manufacturing Micro Category. It was a proud moment for our team, and the standard hasn't changed. Safety here isn't a program. It's how our people show up, look out for one another, and hold themselves accountable shift after shift.

For processors who trust Pro Smoker equipment in their own USDA-inspected facilities, that culture is part of what you're investing in.

June is National Safety Month, and for us, it's less a reminder than a reflection of how we operate year-round.

What does safety culture look like at your operation?

05/28/2026

This is what a day at our Customer Innovation Center looks like.

Meatballs loaded and ready to run through a 500T smokehouse, with our thermal processing specialists working alongside the customer to dial in temperature, humidity, airflow, and timing for their specific product.

The Customer Innovation Center exists so processors can test and validate smoke programs at pilot scale before committing to full production. Real runs on the same precision equipment trusted in over 16,000 operations worldwide. No guesswork. No assumptions about how your product will perform.

If you've been thinking about a new product line, a process change, or scaling up, this is the place to prove it out.

05/26/2026

A smokehouse is one of the biggest investments a processor will make. The equipment matters, but so does what happens after it's installed.

That's something Ben Houle, President of West Bend Sausage Plus, has experienced firsthand with their Pro Smoker 500T. From day one, the Pro Smoker team has stayed engaged, answering questions and providing support well beyond the initial purchase.

It's the standard we hold ourselves to. Not just building reliable commercial smokehouses, but staying accountable for performance long after installation. Every question, every service call, every production challenge that comes after.

05/25/2026

Honoring Heroes, Celebrating Freedom 🇺🇸🔥

This Memorial Day, we remember the brave men and women who made the ultimate sacrifice for our country. As we gather with family and friends around the grill or smoker, let's take a moment to honor their legacy and the freedoms we cherish.

From all of us at Pro Smoker, thank you to our heroes. Wishing you a day filled with great food, good company, and gratitude.