The illustration depicts a home smoker’s operation and the production of smoked foods, which are popular due to their flavor and long shelf life.
Overall, smoked foods are typically prepared in three major steps. Fresh air enters underground first, followed by smoked goods stored in a box on the ground.
The air must go through two phases before it is suitable for smoking. Fresh air from the surrounding area first enters the chamber, which is subterranean and has lids over the upper doors to allow airborne inflow. In order to heat the space, the air in the chamber passes through the logs that are burning on the opposite side. At this point, air is transferred into a cooking material for smoked foods by the log-created fire.
Then, a pipe that connects the underground chamber to the ground floor’s raw foods is blown with hot air from the logs. Typically, uncooked food is suspended in a private box on the ground floor of the house, where hot air circulates to smoke the food. In the end, the food is preserved and smoked inside until it is taken out for meals.