Band 6+: 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 illustrates the organization of home smokery and how it applied to cook various products.

Overall, the step-by-step process is mostly automatic and consists of 3 main stages: the air supply, the fire maintance and the smoking of food. All compartments are built below the ground level, except of the smoking box, which has upper part that located above the ground.

Looking at the details, at the first stage the air flow is directed to the underground compartment through the semi-opened lid. The air is required to supply the precise amount of oxygen to the second chamber, where wood being burned. The stack of logs used to keep fire during the process, with the possibility of adding more wood through the top of the section. During the process, lid over the fire should be closed most of the time to reduce smoke loss and heat dissipation, as well as to prevent redundant air input, which would cause the dangerous increase of the temperature.

Smoke, that was created during the burning process, being directed to the bricked box through the pipe at the bottom of the second chamber. Meet and fish, which are hanged at the top of the box, being slowly cooked and flavored by the hot smoke.