The diagram illustrates how fish and meat are smoked using a home smokery. Overall, the process consists of three main stages, beginning with the intake of air and ending with the smoking of fish and meat. This process is carried out mainly using special equipment and requiring some human labour.
In the first stage, air enters through an opening into the first underground pit. The air then moves through a tunnel to the second chamber, where logs are burnt to produce smoke. This chamber is covered with a lid so that the amount of smoke can be controlled.
In the following stages, the smoke travels through another underground pipe into the smoking box. Inside the box, fish and pieces of meat are hung from hooks near the top. Furthermore, bricks are placed at the bottom of the box to help the structure and direct the smoke upward. Finally, the smoked fish and meat are ready to eat.