The diagram illustrates the structure and operation of a home smokery, showing the three main stages involved in the process of smoking food.
Overall, the system is comprised of three connected compartments, two of which are located underground to facilitate the cooling and passage of smoke, while the final smoking box is positioned above ground level. The process commences with air intake and concludes when the smoke reaches the food.
The process commences at the first chamber, which acts as the fresh air intake point, drawing fresh air in through an opening covered by a lid. The air then descends and flows along a duct into the second compartment, where the fire is located. This second section contains logs which are ignited to generate the necessary smoke and heat. This chamber also has a lid, suggesting its function is to control the air supply to the fire.
Subsequently, the smoke produced in the fire chamber is channeled through an angled pipe. This pipe directs the smoke upwards to the third and final section, which is the smoking box positioned at ground level. Inside this box, the food, represented here by hanging fish, is placed to be cured. The smoke circulates within this box before eventually exiting, signifying the completion of the smoking cycle.