Pro Smoker Smokehouses

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.

05/21/2026

The American Association of Meat Processors Convention is headed to Milwaukee this year and we couldn't be more excited to have it close to home.

AAMP 2026 is officially eight weeks out, and the Pro Smoker team is already looking forward to connecting with processors, partners, and industry leaders from across the country. Pro Smoker and PS Seasoning will also be part of the North Route Bus Tour, so you'll have a chance to see our operation firsthand.

If you're planning to be at the show and want to set up time to talk, fill out our contact form and let's get something on the calendar.

https://pro-smoker.com/pages/contact-us-social

We'll see you in Milwaukee.

Every facility is different—your smokehouse should be too. Tell us about your production goals using the form below, and our team will follow up within 1–3 business days.

05/20/2026

Every facility is different. Your smokehouse should be too.

Pro Smoker builds to your floor plan, your volume, your process.

05/13/2026

Your smokehouse should solve problems before it even arrives.

Every Pro Smoker truckload unit leaves our Hartford, Wisconsin facility fully assembled, tested, and engineered to your floor plan. That means no complicated field assembly, no guesswork on installation day. Just connect power, water, drainage, and smoke generation, and you're in production.

From the first consultation to the first cook cycle, we're built to make your process easier.

05/07/2026

Please consider helping me raise critical funds for Children's Wisconsin by supporting this year's 27th annual Miracle Marathon!

05/04/2026

If your smokehouse is still running on sawdust, it may be worth taking a closer look at what that's actually costing you.

Across fuel consumption, cleaning labor, and downtime, the gap between sawdust and pellet systems adds up faster than most operators expect. Pellet generators run cleaner, require significantly less maintenance, and deliver more consistent smoke output at a fraction of the electrical draw.

If you're curious what that looks like for your operation, our team is happy to walk you through it:

Every facility is different—your smokehouse should be too. Tell us about your production goals using the form below, and our team will follow up within 1–3 business days.

04/23/2026

A smokehouse is only as good as the relationship behind it.

In commercial meat processing, the equipment matters, but so does having a partner who understands your products, your production environment, and how your operation actually runs day to day.

The processors who get the most out of their equipment are usually the ones whose equipment partner was involved early and stayed involved after install. The best work happens when you’re solving problems together, not just placing orders.

It's a principle we've built around since 1977.
Learn more about how we partner with processors: https://pro-smoker.com/pages/contact-us-social

04/20/2026

Dry-aged products aren't just for high-end steakhouses anymore. Independent processors and butcher shops are adding them to the case and seeing real results.

The demand is there. Consumers are actively seeking out dry-aged beef, cured meats, and specialty charcuterie, and they're willing to pay a premium for it. For processors, that's margin and differentiation sitting in the same opportunity.

Ben Gehring’s at Gehring's Meat Market leaned into it. He built a charcuterie program around dry aging, started offering products his customers couldn't find anywhere else, and earned Grand Champion at the 2025 ACMC for his dry aged capicola.

What started as an addition to his operation became a competitive advantage.