The diagram demonstrates the structure of a home smokery and its operating principles.
Overall, the process involves three main stages, starting from wind flow from outside being drawn into the underground system, followed by blowing heated smoke, to the food being smoked.
In the initial step, air goes through the large open lid and flows downwards to the isolated burning area. This chamber’s lid is closed to prevent smoke from emitting to the surrounding areas, so the air flow can blow smoke generated from burning logs into the pipe that leads into the containing box.
Once heated, the smoke goes through the underground pipe, entering the largest chamber. This area is used for food storage, such as meat and fish being hung on the box, and its structure is supported by bricks at the bottom. At this stage, the high temperature smoke gradually cooks the food, while helping to preserve it.
