The given diagram illustrates the structure of a home smokery and how it is used to provide special flavour and preservation for foods.
Overall, the process is divided into 3 major steps, starting with collecting air through a partially open lid and ending with smoking the food in the smoking chamber.
Firstly, the process begins with air being collected by flowing into an entry, which leads the air into an underground path, where it will be compressed into a smaller pipe. The compressed air then travels into the firebox, where the logs are burned with fire in order to create the heat and smoke required for the smokery. Unlike the air box at the beginning, which has an open lid to collect air, the firebox is sealed by a lid at ground level, forcing the entire structure of the box to be underground. This will ensure that the heat and smoke produced won’t escape outside and maximize the smokery’s efficiency.
After traveling through the firebox, the air current will now carry heat and smoke into the smoking chamber, where the food smoking process actually begins. The air in the firebox will be pushed into a narrower pipe leading to the smoking chamber, where it will immediately meet the bricks. The purpose of the bricks located at the entry into the main chamber is to regulate the smoke-air temperature and disperse it evenly inside the chamber, preventing over-smoking or heating of food items near the inlet pipe. The distributed smoke will then circulate the food, which was previously placed, providing a uniform flavour and long-term preservation for all the items.