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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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Meat smoking and smokehouse design spine
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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
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vertical
position_confidence
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Details

Physical

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dimensions
none captured
spine_text
none captured

Metadata

Book form
LOCATION HISTORY
M:S3:12 2 Current vertical
1 week, 1 day ago
M:S3:13 2 vertical
4 weeks ago
Book Location
Updated 1 week, 1 day 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 2026-06-12 22:31 (9 hours, 10 minutes ago)

Identity

name→ title
Meat smoking and smokehouse design
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9246
accession_no→ accession_number
5435
vernon_slug
meat-smoking-and-smokehouse-design-stanley-adam-and-robert-marianski

Drives Pulse state

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On Shelf
location_name
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location_reason
On Shelf
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
subject_people
—
subject_objects
—

Cover image

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