Pro Smoker Smokehouses

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Pro Smoker Smokehouses Commercial smokehouses and thermal processing solutions for professional processors. Home
smokers and dry agers now available through PS Seasoning.

Pro Smoker 'N Roaster and Vortron are two brands of smokehouses under Woodland Manufacturing. Woodland manufacturing has offered superior smokehouse design, durability and customer service since 1977.

For a lot of small and midsized processors, the next stage of growth shows up in the product case. It might be a new jer...
10/20/2026

For a lot of small and midsized processors, the next stage of growth shows up in the product case. It might be a new jerky flavor, a seasonal snack stick or a smoked fish offering for the holidays.

Each of those products asks something different of a smokehouse. Jerky and fish call for different airflow than sausage or ham, and humidity control shapes color, smoke development and yield. A smokehouse built with that range in mind gives you room to test new ideas and bring them to market on equipment you already trust.

If new products are part of your plans, they’re a great place to start the smokehouse conversation. Find the link in the comments to talk through your product plans.

For a lot of small and midsized processors, the next stage of growth shows up in the product case. It might be a new jer...
10/19/2026

For a lot of small and midsized processors, the next stage of growth shows up in the product case. It might be a new jerky flavor, a seasonal snack stick or a smoked fish offering for the holidays.

Each of those products asks something different of a smokehouse. Jerky and fish call for different airflow than sausage or ham, and humidity control shapes color, smoke development and yield. A smokehouse built with that range in mind gives you room to test new ideas and bring them to market on equipment you already trust.

If new products are part of your plans, they’re a great place to start the smokehouse conversation. Find the link in the comments to talk through your product plans.

No two high-volume operations run the same way. Product mix, throughput targets, and floor layout all shape what a smoke...
10/16/2026

No two high-volume operations run the same way. Product mix, throughput targets, and floor layout all shape what a smokehouse needs to do.

A custom truckload smokehouse from Pro Smoker is built around those details. Chamber size, truck count, airflow design, and automation level are all engineered to match how the operation runs. It uses the same precision temperature and humidity control, smoke generation, and fully welded stainless steel construction found in the standard Truckload Series.

That means consistent, repeatable product shift after shift and truck after truck, with room to grow as production does.

See how a custom truckload smoker comes together in the comments.

Choosing a smokehouse is really a decision about the operation behind it: the products, the production schedule and the ...
10/15/2026

Choosing a smokehouse is really a decision about the operation behind it: the products, the production schedule and the plans for the years ahead.

A new article on The Meat Locker walks through what to define before comparing models. If a new or additional smokehouse is on your radar, it’s worth a read.

https://themeatlocker.org/2026/10/13/selecting-the-right-smokehouse-for-your-operation/

Processors who’ve been through it, what helped you most when choosing your smokehouse?

Every smokehouse we ship carries the work of the people who built it.On National Manufacturing Day, we're recognizing th...
10/02/2026

Every smokehouse we ship carries the work of the people who built it.

On National Manufacturing Day, we're recognizing the engineers, fabricators, and technicians behind Pro Smoker thermal processing equipment. More than 16,300 units are running in food production facilities worldwide, from independent meat markets to national manufacturers.

When a unit needs service, troubleshooting, or parts, the call goes to the same team that built it. Not a third party. Not a call center. The people who know that equipment inside and out.

Consistency guaranteed is the job on our floor every day. Thank you to the people who deliver it.

Happy National Snack Stick Day!Great snack sticks come down to consistency, same yield, same bite, same flavor, batch af...
09/23/2026

Happy National Snack Stick Day!

Great snack sticks come down to consistency, same yield, same bite, same flavor, batch after batch.
That kind of repeatability isn't luck. It's engineered into equipment built for precise temperature and humidity control from the first stick to the last.

Consistency guaranteed, pound after pound.

Every experienced processor has an opinion on what separates a great smoked product from a mediocre one.Smoke density.Co...
09/16/2026

Every experienced processor has an opinion on what separates a great smoked product from a mediocre one.

Smoke density.
Cook time.
Product load.
All fair points.

But there's one factor that ties all of those together, and it's the one most operators don't think about until yield starts slipping: air exchange.

We broke down what air exchange actually does inside your smokehouse, what quietly compromises it over time, and what to look for when evaluating any system, current or new.

Full breakdown is on the blog. Link below.
What's your team's routine for keeping airflow performance consistent batch after batch?

Seeing it stand for the first time. 🏗️The Hanni family visited the West Bend site recently to see the walls of the new D...
09/14/2026

Seeing it stand for the first time. 🏗️

The Hanni family visited the West Bend site recently to see the walls of the new Dervati headquarters going up. Standing in front of those panels, what had been drawings and long conversations became real: a dream this family and this team have worked toward for decades, now 264,000 square feet rising on 60 acres.

"Southeastern Wisconsin has been home to our family and our businesses for generations, and this investment reflects how deeply we value that commitment," said Trish Hanni, Owner, Dervati.

When it opens in June 2027, the campus will bring together advanced manufacturing, warehousing and distribution, an expanded R&D Lab, a Culinary Center, and a Customer Innovation Center with formulation labs and a pilot processing plant. It will also include a new Training Center and a two-story terraced gathering area for our team.

Same family. Same roots. A lot more room to build what's next.

09/10/2026

Walls up, steel on the way. 🏗️

Ten weeks after breaking ground in West Bend, our new 264,000-square-foot headquarters is out of the ground and going vertical. It will bring our PS Seasoning and Pro Smoker teams together under one roof. The last wall panels are in place, stone is going in around the perimeter, and site utilities are wrapping up. Steel for the interior structure arrives this month.

We're growing into this building ahead of its June 2027 opening, and we're hiring now. Open roles and more on what's coming: http://dervati.com

A building like this comes to life because of the people on site. Thank you to Briohn Building Corporation and every crew out there including Calnin and Goss, Absolute Concrete, LLC and Stonecast Products Inc. We're grateful for your hard work.

09/06/2026

Most equipment can hold a temperature. Fewer can hold an entire environment: airflow, humidity and temperature together.

The Reserve 300C is built for the version of dry aging that shows up the same way every time, whether you're running primals for the case or building out a dedicated aging program for the menu.

That kind of consistency is what turns dry aging from a specialty item into a standard part of the operation.
See what the Reserve 300C can do for your business.

Address

216 W. Pleasant Street
Iron Ridge, WI
53035

Opening Hours

Monday 8am - 4:30pm
Tuesday 8am - 4:30pm
Wednesday 8am - 4:30pm
Thursday 8am - 4:30pm
Friday 8am - 4:30pm

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