The given process illustrates how to fry the fish by the home smokery.
Overall, it starts with the fresh air going to the underground through the opened lid, and ends with the product of toasted fish. This is achieved in the closed box by the temperature from the smoke.
At the first stage, there will have an underground basement that the first lid is opened to allow the fresh air. Then it will move to the next section of the basement, where the second lid is closed and contains the fire, making from wooden sticks.
When the fresh air has traveled through the fire, this will convert to the smoke and follow up to the pipe. On the ground stage, while the box plays a vital role to heat and maintain the temperature from the smoke, it also hangs fish by a permanent wire, and then there will have toasted fish in the final.