Band 8+: 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 diagram given describes the formation of a home smokery and the process of making homemade smoked foods.

Overall, while the structure is mainly created from three big holes and pipes, the process also consists of three steps to turning normal air into smoke for foods.

Regarding the first step, a relatively deep hole was covered halfway with a lid, through the other half, fresh air is provided into the bottom. Then, the air is transmitted through a pipe connecting the bottom of the first and the second hole where logs are burned. The fire is fully covered by a thicker lid so it can trap the heat and smoke inside.

Turning to the final stage, another pipe leading to the third hole helps transfer the heat and smoke from the burning logs to the meat or fish prepared. This third hole is made up of two parts: levels of bricks at the bottom and a high box to hang food above ground level.