Band 6+: Smoked foods are popular worldwide because of their special flavour and their long shelf life. The diagram below shows the structure of a home smokery and how it is used. Provide an overview of the information by identifying and describing the key details, and include comparisons where appropriate.

The illustration below provides information about the construction of a home smokery and its instruction.

Overall, it is clear that there are 3 main sections of this structure, the first is an airis air container, the second is an area where logs are burnt and the final component is a smoking box.

To begin with, the lid on the ground needs to be opened to allow air flow down to the underground. Next, the air travels to a burning area to supply oxygen to sustain the logs that are still burnt to create smoke. After that, the smoke generated from fire moves through a small pipe to the smoking box, the top of the box has many types of uncooked meats such as fish, pig or cow. Finally, the smoke flows through layers of bricks to start heating the foods, after a while these foods become delicious and can be served for customers.