The picture reveals the details of a home smokery and explains the process ofsmoking meat and fish to give these products a special flavour and extend their shelf-life.
Overall, making smoked products at home is a three-step linear process, during which is used to cook meat. Notably, a smokery has a straightforward structure, consisting of three sections, with parts placed both below and above ground level.
As far as the design is concerned, a home smokery consists of three pits of different depth connected to each other, and a box. The first pit, which is also the deepest, is left empty, while the second one is filled with logs, and both of them are connected with a passage and covered with lids. The third pit is placed higher than the other two and linked to the second one with the help of a pipe. Notably, the pipe is blocked by bricks placed at the bottom of the third pit, and instead of a lid, there is a box placed above ground level where fish and meat are hung.
As regards the smoking process, it starts with lifting the lid above the first pit. Once it has been done, the flow of air fills the empty pit and goes up the passage to the second pit, fuelling the fire which burns the logs and creates smoke. It is noteworthy that the lid above the second pit is kept closed so that the smoke comes up the pipe to the third pit. Distributed evenly with the help of the bricks, the smoke then goes up the box to reach the fish and meat that hang from the top.