The diagram illustrates the structure of a home smokery and explains the process by which food is smoked. Overall, the system consists of a simple box for the food, a fire source, and a connecting pipe that channels smoke from the fire to the smokery chamber.
At the top of the system is the smokery box, which is equipped with a removable lid. Fresh air enters the box from small openings, allowing smoke to circulate around the food placed inside. Beneath the ground level, a horizontal pipe links the smokery box to a fire pit. This pipe acts as a passageway through which smoke travels from the burning logs to the chamber above. Its underground placement helps cool the smoke slightly before it reaches the food, improving the smoking effect.
The fire pit, located at the opposite end of the pipe, contains logs that produce smoke when burned. Steps ①, ②, and ③ in the diagram likely indicate the movement of air and smoke through the system – from the fire, through the pipe, and finally into the smokery.
In summary, the home smokery relies on a straightforward design that uses airflow and a controlled smoke source to preserve or flavour food.