The picture illustrates how food is smoked in a smokehouse and its structure. In general, the process consists of three main stages: beginning with fresh air entering an underground pit and ending with food being smoked in the smoking chamber.
First, the process begins with air entering a pit through the opening part of the lid placed to cover the open part of the pit and then, the air passes through a pipe, located in the bottom part of the pit, into the second pit. Next, a fire burns logs in order to produce smoke. Following this, the produced smoke is directed through the pipe into a smoke chamber.
In the subsequent stage, the smoke passes through bricks located in the underground part of the chamber. Then, it reaches foods hanging on the hook attached to ceiling of the box situated at ground level. Prolonged smoke exposure to the foods gives them a special taste before preserving them.