The Mable family's smokehouse, built about the same time as the main house in the 1840s, is one of the oldest surviving smokehouses in Georgia. It served as a processing and storage place for pork cured by salting and smoking. The frame building has a pitched roof and no windows, with slats in the upper part of the front and back walls providing its only ventilation. Its original floor was dirt with a fire pit in the center. Large beams where meat hung while smoking, along with hand cut nails and smoke-blackened boards, remain inside. In the fall, 60 to 80 hogs were killed and the meat was preserved for later winter use or sold. Butchered meat hung for months while a smoldering fire dried and preserved it. Because cured meat was valuable, the smokehouse would have been secured against theft and animal damage.