The illustration highlights the operation of a home smokey and the making of smoked foods, which is generally used worldwide for its taste and long period preservation.
Overall, the process of producing smoked foods contains three main stages. Beginning with fresh air flows underground and ending with the smoked products kept in a box on the ground.
There are two stages before the air is ready to be used for smoking. First of all, fresh air from the surrounding environment moves to the chamber, which is built underground, and covered by lids as the upper doors allowing inflow airborne. Secondly, the air in the chamber goes through the burning logs in the other side for heating purpose. At this stage, the fire created by logs transfers air into a cooking material for smoked foods.
Subsequently, hot air from the logs blows through a pipe connected the underground chamber with the raw foods on the ground floor. Uncooked foods are usually suspended in a private box located on the ground level of the house, and the hot air circulates in this box to smoke the foods. Eventually, the foods inside is smoked and preserved in there until they are taken for meals.