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smokehouse

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smokehouse [′smōk‚hau̇s]
(food engineering)
A building with cabinets generally built of sanitary stainless steel with excellent temperature and humidity control, in which volatilization and redeposition on food of certain components of hardwoods from burning of hardwood sawdust are accomplished.

smokehouse
An enclosed outbuilding in which meat or fish is cured with smoke to preserve it; usually has a vent, a single door, and no windows, walls typically constructed of boards, brick, logs, or stone, often with a gabled or pyramidal roof.


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A farm smokehouse had to be kept heavily padlocked, or even the colored deacon himself could not resist a ham when Providence showed him in a dream, or otherwise, where such a thing hung lonesome, and longed for someone to love.
 
 
 
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