What makes it a Pro Smoker?

Our philosophy is to design, build, and test our smoker ovens with a level of quality and pride only found in a third generation, family owned and operated company. Quality, durability and design are paramount to Pro Smoker ‘N Roaster®. We build affordable smoker ovens that have the ability to easily incorporate options in the future. Our smokers produce award winning ‘old world pit-house’ flavor! Our smoker ovens are second to none.

The Difference >

Model 1100-T Smokehouse


A Natural Shift: What they won’t tell you about liquid smoke and why.

November 16, 2016

Liquid smoke is created by heating hardwood sawdust or chips in a tank until they smolder. The gases and particles are cooled so that they condense and liquefy usually with the help of water. It is then refined and filtered to remove impurities, into a liquid smoke additive. Liquid smoke is often used as a seasoning to add smokey flavor to foods.

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Why Air Exchange Is So Important To Your Smokehouse.

July 22, 2016

Ultimately, air exchanges are the most important factor in the quality of your finished smoked product. The use of a smokehouse that can regulate its air exchanges combined with a denser smoke, allows you to move that smoke more evenly through your product in a shorter time. SaveSaveSaveSave

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Join Us At The 77th Annual AAMP Convention!

July 11, 2016

If you're in the Omaha area July 21st through the 23rd, stop by and see us! Don't miss out on the chance to try our latest and greatest flavors, including brats made with our new 358 Pineapple Teriyaki and 359 Mango Habanero seasonings. Hope to see you there

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Pellets, Wood Chips Or Sawdust?

June 08, 2016

A key component when smoking is the form of wood being used. Depending on what foods you are smoking and the type of equipment you are working with, it’s important to know the distinctions between the choices of wood. Which one do you use?Save

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