My grandmother's property had a special little building used for smoking food that was called the Meat House. By the time I was around, it was used for tool storage, but I could still see the charred walls and smell the smoky residue.
You don't need a whole shed unless you are butchering a couple of hogs at a time and curing meat. Most people just want to do a little meat or cheese, so a small contained food smoker device should be sufficient.
We plan to build a homemade smoker that can also serve as a grill and bread oven. The plans were published in Mother Earth News a couple of years ago and are available online for free.
I'll share our experiences and photos here when it happens! Please share your homesteading adventures, too.
My family's traditional recipe for smoking the hog meat was apple and hickory with a little bit of sassafras. The wood should be green to smoke well.
Ideas for foods that can be smoked include bacon, ham, cheese, salmon, jerky, chicken, or whatever. What will you make?