The diagram illustrates the layout of a home smokery and explains the process by which it is used to preserve food.
Looking at an overall perspective, it is readily apparent that the system is composed of three interconnected sections: a fire pit, a sloping underground pipe, and a smoking chamber. The process begin with the controlled burning of wood in a covered pit and culminates in the curing of meat and fish inside a vertical box. Notably, the entire mechanism operates below ground level, except for the final smoking chamber.
In initial stage, a pit is dug into the ground and partially covered with a lid. A small air flow integrated with huge amounts of air flow, which enabling to enter the logs area and stoked to fire intensively. Adjecent to this sphera, lid is prevented entry air waves into the logs.
Another part of the process started with a connecting channel, which the smoke transformed through a slightly via pipe. Meanwhile, pipe helps to connects the fire source to the smoking box. This pipe ensures that the smoke travels gradually upward before entering the final chamber.
In last stage, the smoke rises into a vertical box positioned at ground level. Inside this enclosure, fish and meat are suspended from hooks, allowing to this the smoke to circulate around the box. Bricks are placed at the base of chamber, possibly to retain heat and stabilise the temperature.