Cabinet
Built by hand, to order.
Every smokehouse is made from solid oak and finished for a life outdoors. All-weather solid timber, sealed against sun, storm, and snow.
Built for the American backyard — patio, deck, or full outdoor kitchen.
Precision backyard smoking
We build solid-oak smokehouses by hand, to order. Every one runs SmokeOS, which holds temperature to the degree through an overnight brisket — and comes free with the smoker, for life.
The instrument
Thick oak walls hold heat far more evenly than a thin steel cabinet. The fire stays steadier, the smoke stays cleaner, and the cabinet earns its place on the terrace rather than being hidden behind it.
Cabinet
Every smokehouse is made from solid oak and finished for a life outdoors. All-weather solid timber, sealed against sun, storm, and snow.
Built for the American backyard — patio, deck, or full outdoor kitchen.
Heat, smoke, air
An electric element carries the heat, a variable pump carries the smoke, and the circulation fans carry the air. SmokeOS drives all three from a single control loop — including knowing when to leave the fans alone.
Control
A tuned control loop pins the chamber to your target within a degree, trimming the element before the drift is visible rather than chasing it afterwards.
Dry, smoke, bake, rest. Each stage advances on its own condition — a timer, a humidity reading, or the food's core temperature — and hands over automatically.
Running the drying fans while smoking vents the smoke and starves the smoulder, so the fans stay off through every smoking stage unless you override them.
During drying the airflow tracks chamber humidity — hard while the surface is wet, easing as it dries. That is what makes charcuterie repeatable.
Alarms on stall, overshoot and probe failure, and automatic recovery after a power cut, so a blip at three in the morning doesn't cost you the brisket.
The smokehouse publishes its readings to your account, so the cook is on your phone wherever you are. No subscription, and updates arrive over the air for free.
Ownership
SmokeOS isn't an add-on, an upgrade tier, or a subscription. It is the machine's own software, and it belongs to whoever owns the machine.
The smokehouse
Solid oak, sealed and finished for outdoors, with the element, smoke generator, probes and touch panel fitted and tested. Delivered and sited.
The software
Every program, every feature, and every update over the air — at no cost, with no subscription and nothing held back behind a tier. Your account and the app that watches the cook are free too.
Upgrades
Each option adds a sensor or an actuator the software already knows what to do with. Specify them when you reserve — retrofitting means opening a sealed cabinet.
An element in the smoke generator lights the wood bed and holds it, independently of the chamber. Removes the usual failure — a smoulder that dies when heat leaks away — and makes proper cold smoking reliable rather than lucky.
Lets the drying stages ramp airflow against real humidity: hard while the surface is wet, easing as it dries. This is what makes charcuterie repeatable instead of a guess.
The smokehouse knows the door is open, so it holds off the deviation alarms instead of crying wolf, and logs the heat you just let out.
Two cuts, two targets, one cabinet. A program can advance on either probe, so the brisket and the pork can finish on their own schedules.
Cured product is finished at a weight-loss percentage, not a date. The smokehouse weighs the load and ends the stage at, say, 38% lost — turning “about three weeks” into a number.
For outbuildings where Wi-Fi is marginal. Plug a cable in and it takes over; unplug it and Wi-Fi carries on without dropping the cook.
Ordering
Tell us where it will live and how you cook. We confirm dimensions, finish and lead time. Nothing is payable to reserve a place in the build queue.
Your smokehouse is made to order from solid oak, then wired, fitted and run through a full test cook before it leaves us.
We deliver it, site it, and make sure it is level, sealed and running before we leave.
Create a free account, enter the code on the panel, and the cook appears on your phone. That account costs nothing, now or later.
Specification
| Construction | Solid oak, hand-built to order, sealed and finished for outdoor use |
| Heat | Electric element, closed-loop control via solid-state relay |
| Smoke | Wood-chip generator with a variable air pump, 0–100% |
| Air | Convection and drying fans, independently controlled per stage |
| Probes | Chamber and one food channel as standard; second food channel, humidity, generator bed and load cell available as upgrades |
| Smoke generator | Hand-lit as standard; electric igniter upgrade lights and holds the bed for cold smoking |
| Hold accuracy | ±2 °F at the chamber probe, once settled |
| Programs | Up to eight stages, advancing on time, food temperature or weight loss |
| Interface | 7" capacitive touch panel, 1024 × 600 |
| Connectivity | Wi-Fi, wired Ethernet, Bluetooth setup |
| Software | SmokeOS, included with the smokehouse and updated for life |
Pre-order
Each smokehouse is built to order. Reserve one and we'll be in touch with lead time, dimensions and finish — no payment now. The software, the account and every future update are included.