The diagram illustrates the process of smoking food at home in relatively large quantities for daily consumption.
Looking at the illustration, it is clear that this is a man-made, linear process consisting of three main stages: supplying fresh air, generating smoke, and smoking food inside a sealed chamber.
In the first stage, fresh air enters the initial chamber through a small opening, which helps sustain the combustion process. In this chamber, wooden logs are ignited to produce smoke. The airflow ensures that the fire continues to burn, generating a steady stream of smoke required for the next phase.
Subsequently, the smoke travels through a connecting pipe into a sealed smoking box, where food items are suspended above the ground. The smoke fills the chamber and begins to cure the food through exposure over time. Meanwhile, another air vent in the smoking chamber allows controlled airflow to regulate the internal environment and maintain consistent smoking conditions.
Finally, the chamber is covered with a lid to prevent the smoke from escaping, ensuring that the food is thoroughly smoked. Once the process is complete, the food is ready for consumption