This is very vigorous and productive tree that will benefit from rigorous pruning to keep the canopy open and maintain annual bearing. It performs well in the south, on both clay and porous soils. It is susceptible to powdery mildew, scab, and fireblight, but resistant to cedar-apple rust.

The apple is large and flattish with a thin, tough skin that is a dull red over green with prominent lenticels. The yellowish flesh is crisp and subacid with a sweet caramel flavor that is often described as malty. Smokehouse is an outstanding apple for fresh eating, baking, and cider, and it will store well through winter.

Smokehouse was first discovered growing on the farm of William Gibbons, near his smokehouse, in Lampeter Township, Pennsylvania. It was possibly a seedling of Vandevere, which it is said to closely resemble. The famed pomologist, Tom Burford reports that his mother was out picking Smokehouse apples when she went into labor with him, and he includes it in his list of Top 20 Dessert Apples.