Smoked foods are widely popular due to their distinctive flavour and extended shelf life. The diagram illustrates the structure and operation of a home smokery, showing how it functions to smoke food.
Overall, three main stages are shown on the diagram, beginning with the airflow and heat generation and ending with the smoking of food in a sealed chamber.
The first stage of the home smokery process, air enters through an opening at the bottom of the system. This air flows into a chamber where logs of wood are burned, producing heat and smoke. Subsequently, in the second stage, the smoke produced in the heat chamber is carried through a connecting pipe. The pipe transfers the smoke from the heat chamber to a sealed area that leads to the smoking chamber.
Finally, in the third stage, the smoke enters the smoking chamber, which is a box where food items are hung.This chamber traps the smoke, which flavors and preserves the food. Additionally, the lid helps maintain the smoke and to prevent it from escaping.