The given picture depicts the construction and operation of a domestic smoker used to make smoked foods.
Overall, it is clear that the smoker comprises three main parts, namely an air inlet, a burning chamber, and a smoking chamber. Additionally, this process begins with controlling the airflow to enter an underground chamber and ends with a box in which the food is smoked.
Initially, fresh air enters the smoker through an inlet at ground level. This inlet can be opened or closed with a lid. Then this air travels through a tunnel to the burning chamber, where logs are ignited to produce smoke. This chamber is also underground and has a lid that can be opened to add logs.
In the next stage, the smoke generated in the burning chamber is channeled through a pipe to the smoking chamber. This box is placed as the third part of the machine and is equipped with a crossbar for hanging food items like fish or meat. Finally, once the food is adequately heated by the smoke, it is ready to be served for various purposes.