The diagram shows the structure of the home smokery and how it works.
Overall, the process of getting smoked fish and meat consists of 3 main stages, starting with fresh air coming into the first box, then to the firing process, and finally to the third box, where the fire adds extra flavor to meat and fish.
The initial step is to open the lid of the first chamber, allowing fresh air to enter the interconnected chamber. This air subsequently passes into the firing box, where logs are placed. Additionally, this box is closed with a lid in order to prevent smoke escaping.
Next comes the smoking process. Once logs have been burnt, the smoke generated from firing is flowed into the smoking room with the help of a pipe. Most notably, the smoking box is located on the ground level, while the first two chambers are situated under the ground. The fish and meat are hung on the top of the smoking room.
