The diagram illustrates the structure of a home smokery and its process for making smoked fish.
Overall, the smoker works with three clear stages, starting from the air being drawn into an underground system in order to create smoke, which is subsequently channeled into an above-ground chamber where the fish are smoked.
Examining the left section of the diagram, the process begins with fresh air entering the underground area through a lid mechanism that can be opened or closed, in order to control the airflow and maintain the smoke. After this, the air continues to flow down to a fire chamber, where wood is burned to produce both heat and smoke.
Following this, the previously generated smoke follows a preset pipe systemset, which is at a slightsight angle to direct the smoke upwards, channeling it to a smoking box at ground level. Inside the box are fishfishes being suspended upward, such that when the smoke enters, it will circulate around the fish and alter the flavor and texture of the fish, creating a smoked product ready for consumption.