Pro Smoker Smokehouses

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.

09/02/2026

Let's build what's next, together. Whether you're launching a new product or scaling production, you deserve a partner who can help you get it right before it reaches your customers.

At our Customer Innovation Center, you can validate performance before full commercialization.
Our thermal processing experts help you move from bench sample to a scalable concept quickly, so there are no surprises later, and no guesswork once that equipment hits your floor.

Our thermal processing experts help you move from bench sample to a scalable concept quickly, so there are no surprises when you scale, and no guesswork once that equipment hits your floor.

Ready to see what's possible for your operation? Check the comments.

09/01/2026

Can you spare two minutes?

Dry aging can turn a straightforward capital purchase into a genuine growth line for your shop, but the return depends entirely on your numbers.

Our Dry Aging ROI Calculator lets you enter your own fresh meat cost, retail pricing, and aging time to see how a Reserve 100 or 300 could move from equipment purchase to profit generator on your floor.

Two minutes, your numbers, a clearer picture of what's possible.
Try it in the comments.

08/30/2026

Creosote doesn't just sit on surfaces. It changes how hard your equipment has to work.

As deposits build in smoke ducts and damper channels, airflow narrows. Your system compensates by working harder to hold smoke density and cabinet temperature, and that added strain lands on components that are already handling constant thermal stress cycle after cycle.

A clear smoke path keeps your equipment running the way it was built to. Less strain on dampers and ducts means fewer unplanned repairs and more consistent cook cycles over the life of the unit.

How does your team catch airflow issues before they start showing up in a cook cycle?

08/28/2026

Smoker on, cameras rolling. 🎥

Last week we joined the crew from Discover Wisconsin to film part of an upcoming episode on West Bend, a community we're glad to be part of and where our new headquarters opens in 2027.

Our SVP of Marketing and Communications, Gretchen Miller, walked the neighborhood with host Eric Paulsen to talk about why West Bend is such a good place to live, work and play. Then our Executive Chef, Jed Hanson, did what we do best: ribs in the Pro Max, burgers with The Works, and brats from West Bend Sausage Plus with our mustard lineup.

Thank you to Eric for being great company, to our gracious hosts who opened up their backyard, and to the Chamber for the invitation.

This episode is made possible by: West Bend Area Chamber of Commerce, City of West Bend Tourism Commission, Downtown West Bend Business Improvement District, MOWA (Museum of Wisconsin Art), The Bend Theater, West Bend Friends of Sculpture, Kettle Moraine Ice Center, and Downtown West Bend Association.

The episode airs Spring 2027. We'll let you know when. 👀

08/18/2026

Creosote isn't a warning sign. It's a natural byproduct of the smoking process, and every commercial smokehouse produces it in some form.

What separates operations that manage it well from ones that don't isn't the presence of creosote. It's timing: catching buildup while it's still easy to remove versus letting it harden on ducts, dampers, and interior surfaces until it starts affecting airflow, flavor, or fire risk.

That timing looks different depending on your smoke generation method, and the cleaning cadence that keeps you ahead of it isn't one-size-fits-all.

We put together a full breakdown on the Pro Smoker website, linked in the comments.

08/12/2026

This month marks a first for our team: PS Seasoning and Pro Smoker will be attending the Louisiana Meat Processors Association Fall Meeting for the first time, August 21–22 at the Hotel Monteleone in New Orleans.

Leading the way will be Karlye Crawford, our Sales Representative for the Southeast. Based in Louisiana, Karlye brings firsthand experience in meat processing operations, livestock production, and regulatory compliance.

At our table, you'll find samples of two of our newest flavors, Birria Snack Stick and Candied Jalapeño Jerky, along with a curated lineup of seasonings, rubs, and sauces built for processors who take flavor seriously. We'll also be raffling off a Reserve 50 Dry Ager at the booth.

If you're a Southeast meat processor and this is your first time seeing us at a Louisiana show, stop by and introduce yourself.

08/11/2026

A door seal deals with a lot on every run.

Heat cycling makes it expand and contract.
Grease and smoke residue build up around it.
Opening and closing the door wears down the corners and hinge side.
Washdown chemicals break the material down a little more with each deep clean.

None of it means something's wrong, it's just normal wear, and a quick regular check is what keeps it from turning into anything more.
How often do you check yours?

08/07/2026

In 1977, Pro Smoker built its first commercial smokehouse in Wisconsin. Almost 50 years later, every unit is still designed and manufactured there.

That kind of longevity in equipment manufacturing isn't common. It reflects three generations of the same family solving the same core problem: helping processors get consistent, repeatable results at commercial scale.

American-made, Wisconsin-built, and still going. Learn more about the equipment behind that legacy at https://pro-smoker.com/collections/commercial-smokers-social.

08/05/2026

A worn door seal is one of the most preventable sources of performance loss in a smokehouse operation, and one of the easiest to stay ahead of. It doesn't fail with a warning light. It just quietly costs an operation in fuel, cycle time, and product consistency until someone finally traces it back.

The newest Maintenance 101 post covers what to look for, a five-minute inspection routine, and when replacement is worth doing.

Read the full breakdown on the Pro Smoker website:

A worn smokehouse door seal costs you smoke, heat, and consistency with every cycle. Learn how to inspect, maintain, and replace commercial smokehouse door seals before small wear becomes a big problem.