The diagram illustrates how a traditional fish-smoking system works using a fire chamber, a connecting pipe, and a storage box for fish.
Overall, the process involves three main stages: generating heat by burning logs, directing smoke through an underground pipe, and finally using that smoke to preserve fish in a separate box above ground.
At the beginning, fresh air enters the system through an opening in the left chamber, where logs are burned to produce fire and smoke. This combustion process creates a continuous flow of hot smoke inside the lower section. As the fire intensifies, the smoke is forced to move along a sloped pipe due to pressure differences and airflow direction.
Next, the smoke travels through the pipe and reaches the upper box, which is placed above ground level. Inside this box, fish are hung from a rack so that they are fully exposed to the smoke. The lid on top helps control the internal environment and keeps the smoke concentrated.