Common Smokehouse Problems Caused by Poor Smoke Stick Selection
Smoke sticks may appear to be a minor component of smokehouse equipment, but poor selection can cause major operational problems. From uneven smoking and product loss to hygiene risks and reduced throughput, the right smoke stick design, material, and size play a critical role in commercial meat processing success. Investing in properly engineered smoke sticks and maintaining them correctly, helps ensure consistent quality, efficiency, and long-term reliability in smokehouse operations.