The diagram illustrates the design of a home smokery and the process by which food is smoked. Overall, the system consists of three main sections, and the procedure moves through three stages, beginning with the supply of fresh air and ending with the smoking of food products.
The smokery includes two underground compartments and one chamber above ground level. In the first underground section, fresh air is allowed to enter through a lid, and this airflow is directed towards the adjacent compartment. The second chamber contains logs, which are ignited to produce smoke. A lid on top of this section allows additional logs to be added when necessary, thereby maintaining the fire.
The smoke created during this stage is then carried through a connecting pipe into the third compartment, which is located above the ground. Here, food such as fish and meat is suspended from rods at the top of the chamber. In the final stage of the process, these food items are gradually smoked by the rising fumes, which both preserve them and enhance their flavor.