Smokehouses are the sheds or rooms where the smoking of foods such as fish or meat is performed. They range from traditional wood-burning chambers to modern plants that use generated smoke or atomized smoke condensates, and they must control temperature, humidity, and smoke density precisely to get consistent flavour, colour, and preservation. Good design separates raw and finished products to prevent cross-contamination, provides for the cleaning of equipment fouled with tar and creosote residues, and manages the fire and air-quality aspects of combustion. Whether artisanal or industrial, a well-run smokehouse is as much about process control and hygiene as it is about the wood.