The provided flowchart illustrates the various stages involved in the production of smoked foods from a home smoker.
In general, this process includes three main steps: the intake of fresh air, the production of smoke, and the exposure of food to smoke.
In the first phase of smoking food, fresh air from the surrounding environment moves to an empty chamber under the ground with a lid as the upper doors. After that, the second step involves smoke production when the fresh air in the chamber passes through the burning woodpiles for making smoke before the smoke is pumped into a special pipe. This pipe helps transport the smoke from combustion chamber to sealed food box.
The process of smoking food happens in the last stage, where uncooked food hung on shelves in a sealed box above ground level is covered by the heat and smoke. During this stage, another lid is always closed to keep the smoke inside and to make sure that the food is cooked and preserved there until it is taken for meals.