The diagram above demonstrates the structural layout of a home smokery and the step-by-step process of how it functions to smoke food. Overall, the system operates mostly underground in three main stages: the intake of air, the combustion of wood to generate heat and smoke, and the final smoking of food items inside an above-ground chamber.
The process begins with fresh air entering the underground chamber through an opening on top, controlled by an adjustable lid to regulate airflow. The air travels downward to the base of the chamber before moving horizontally to the next compartment filled with logs. This compartment is where combustion occurs with fire being ignited at the bottom of the compartment. This combustion process is also sealed from above by another lid.
Following combustion, the hot smoke and heat travel upward and diagonally through an upwardly inclined pipe into the third section. Before entering the main smoking area, the smoke passes through a layer of bricks, which helps to distribute the heat evenly and imparts a distinct aroma to the food. Finally, the smoke rises into an above-ground box where various raw foods, such as fish and meat, are suspended from hooks to be smoked and flavored.