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 illustration depicts the structure of a home smokery and the steps involved in preparing smoked fish and meat.

Overall, this process comprises 3 main stages: air enters the structure from outside, a fire is lit inside an underground chamber, and smoke is channelled through a pipe into an overhead box, where the food is finally smoked.

First, air continuously flows in from outside through a sloped lid into the first underground chamber, before moving into the second chamber, where a stack of logs is set alight to produce smoke. This chamber, like the first, is covered by a lid and positioned below ground level.

At the following stage, the smoke travels through a pipe into a brick-lined chamber, before rising up into the box situated above ground level. There, fish and meat are hung from a covered frame with a small roof, where they remain until fully smoked