The Gierach Smokehouse was originally constructed during the 1860's on the Gierach farm at the northeast corner of Bonniwell Road and Wasaukee Road. Built of logs with clay-and-straw chinking like the Baeseman log cabin and set on a stone foundation, it was made by cutting logs to length, then scribing and notching them to fit together, with open spaces filled and later refilled with chinking as the logs dried and gaps appeared; the roof was finished with handmade wood shingles. The smokehouse was used to treat meats such as beef, pork, and sausage with heavy wood smoke, which both gave the meat flavor and preserved it for future use. Damp apple wood shavings or sawdust typically produced the smoke, and only wood fuel that would smolder was used because flames would damage the meat. Meat took 16-24 hours at 200-220 degrees Fahrenheit to be fully cured. The smokehouse was moved to this location in the late 1960's.