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Meat smoking and smokehouse design
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Meat smoking and smokehouse design

by Stanley Marianski, Adam Marianski, Robert Marianski

Focusing on the technical aspects of meat smoking rather than recipes, this guide explains hot and cold smoking methods. It also provides detailed technical drawings, dimensions and photographs for building a variety of functional smokehouses.

Accession 5435 ISBN 9781598003024 Publisher Outskirts Press
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TAGS
Curated Derived
Design Food and Drink Making
CONNECTIONS
No connections
State
on_shelf
True
position_updated_at
2026-06-04 14:40
orientation
vertical
Details

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Hard Back
dimensions
none captured
spine_text
none captured

Metadata

Book form
LOCATION HISTORY
M:S3:12 2 Current vertical
6 days, 5 hours ago
M:S3:13 2 vertical
3 weeks, 5 days ago
Book Location
Updated 6 days, 5 hours ago
Vernon snapshot
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Frozen copy of Vernon's record from the last sync. Fields tagged → flow back into the Pulse record.

Last synced 2026-05-21 06:23 (2 weeks, 6 days ago)

Identity

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Meat smoking and smokehouse design
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5435
vernon_slug
meat-smoking-and-smokehouse-design-stanley-adam-and-robert-marianski

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On Shelf
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location_reason
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isbn_issn→ isbn (when valid)
9781598003024

Descriptive

production_date
2007
object_type
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object_status
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brief_description
This brief record was created for storage and loan purposes only.

Subjects & people

authors→ author (initial fill only)
Stanley Marianski, Adam Marianski, Robert Marianski
tags→ tags
Food, Meat, Food of animal origin, Food -- Preservation, Smoking of food
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—
subject_objects
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Cover image

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