The given diagram depicts the construction of a home smokery and describes the procedure of how food is smoked.
Overall, it is obvious that there are 3 main stages involved in the process of producing smoked food, starting with the air passage and ending with the creation of smoke that causes the food to be smoked.
Initially, the air flows down an air chamber underground and it is controlled by a lid. This stage is set on the left side. Next, air inflow into the second stage which has a pile of firewood stacked on top of each other waiting to be burned. After these logs are fired, smoke is created, flowing through the pipe which is linked with that ignited chamber and heading to the final chamber.
Finally, the smoke flies into a large tube located on the ground where bricks are stayed in order to adjust the amount of smoke emitted. Smoke rises and vaporizes many different foods in the box such as fish and meat are hung on the racks at the top of the box. When
smoke rises, it enhances the flavour, creates the unique taste and keeps that flavour in a long time.
