The diagram illustrates the structure and operation of a home smokery. Overall, this is a straightforward three-stage process that begins with fresh air entering an underground chamber and culminates in food being smoked inside a box at ground level.
Initially, fresh air enters the chamber through an opening covered by a lid and flows along the underground passage towards a fire. At the second stage, logs are burned to generate heat and smoke, which are then directed towards a pipe connected to the box.
In the final stage, the smoke travels through the pipe and enters the box above ground. Inside this enclosed space, fish and meat are suspended from the upper part of the box and are exposed to the smoke and heat, resulting in the finished smoked food.