The diagram illustrates the design and operation of a home smokery.
Overall, the system has two main sections: an underground smoke-generation section and an above-ground smoking box where food is processed.
The underground section consists of three interconnected chambers. The first chamber, equipped with a lid, is responsible for regulating airflow, while the second compartment, also fitted with a lid, contains logs that are burned to generate smoke. The third chamber, located right under the food box, serves as a passage, allowing smoke to rise to the top of the box where food items are waiting to be cooked.
To operate the smokery, the lid on the first chamber is opened to allow fresh air to enter, providing a sufficient supply of oxygen to the second chamber, where logs are burned. The combustion produces smoke, which travels through a pipe to the food box. Here, food items such as fish or meat are exposed to the rising smoke, gradually cooking them through the smoking process.