- Feb 4, 2024
- 2
- 1
My family owns rural property in Oklahoma that has an old smokehouse on it. And I do mean old. Dates from the early 1900's or late 1800's. I am trying to figure out just how it was used to smoke meat. From the attached pictures you can see that it had a chimney at one end. On the interior picture you can see the fireplace that feeds into the chimney. What I can't understand is how the smoke would circulate inside the building to treat the meat. Wouldn't all the smoke just go up the chimney? Can anyone enlighten me how this worked?