Relocated from Frank B. Hill’s farm/ranch in Palo Pinto County, Texas, the smokehouse represents an important element in pioneer life. In this structure, meat was subjected to slow wood-smoke cooking, during which it permeated the meat, preserving it and enhancing its taste. The smokehouse was built by Frank B. Hill in 1913, replacing a deteriorating log smokehouse. The new board and batten structure had a roof of galvanized press-form sheet metal. Hill obtained materials from an old store in Whitt, Texas. Eventually, the smokehouse was used to store sorghum and other items. When given to the NRHC by the Hill family, the smokehouse showed evidence of a fire with charring and a burn hole on the south side.
