The picture demonstrates how a domestic smokery is constructed along with providing information about its function.
Overall, a smokehouse relies on fresh air and fire to create heat for use. In addition, the ground level divides the smokery into two parts : below and above ground. There are three main stages in the process of how it is used, starting with fresh air intake, air converting, and ending with releasing the heat above the ground for cooking.
Initially, the process begins with fresh air coming into the chamber through the first lid, after which it is directed to the fire located below the second lid. This flame is maintained by the logs thrown down through the second lid, helping to convert the fresh air into heat and smoke.
Then, the smoke is transmitted to the box positioned above the ground through a pipeline. Here, the smokey air encircles the foods that are hung up by a crossbar, ensuring that they are ripened.