The image illustrates the process of smoking several food items, specifically whole fish and cuts of meat. Smoked meat and fish differ from those that were cooked in standard methods with its flavor and longevity. Overall, the process can be broken down to three stages.
The first step begins with pushing air into the first pit, which has a lid that can be opened if necessary. In the following phase, the air, drawn from ground level, is funneled in two second pit. The air ignites the fire in this pit, and helps to generate smoke. On top of that pit, lid is sealed so as to prevent smoke from escaping.
In the final stage, smoke that has been generated by combustion travels through the pipe and hits the arrangement of bricks that is situated in the left bottom of box, and it is important to note that the box in which food items are smoked is in the ground level. Process ends with smoke going through bricks, then cooking the meats.