We use these smokehouses primarily for sausage, summer sausage and jerky. They can hold 14 of the smoke trucks you see inside, @4000 lbs finished smoked sausage in about 3-4 hours. The smoke comes from a smoke generator behind them, feed very small oak or hickory wood chips onto a 650 degree heating element. smoke is then sucked into smokehouses and circulated around product. Didn’t have a pic of smoke generator, will post one tomorrow in action.