The diagram demonstrates the construction and operation of a home smokery for the preparation of smoked food. Overall, it is apparent that a home smokery can be built using widely available materials, and most of the process takes place under the ground in an enclosed space. Most notably, this process makes skillful use of simple environmental processes such as air circulation to give food extra flavor and longevity.
A home smokery needs three holes of different width and length under the ground that must have a couple of lids and a box to cover. The first hole is the deepest one for letting air in, which can pass to the next hole with a medium depth. This hole is filled with logs that are burned constantly to produce smoke that moves to the next compartment through a pipe sloped slightly upward. The smoke has to go through bricks to reach meat products such as fish, which usually hang on the box above ground level. This smoke is supposed to impart a pleasant flavor to the meat and prolong its life.
A home smokery needs three holes of different width and length under the ground that must have a couple of lids and a box to cover. The first hole is the deepest one for letting air in, which can pass to the next hole with a medium depth. This hole is filled with logs that are burned constantly to produce smoke that moves to the next compartment through a pipe sloped slightly upward. The smoke has to go through bricks to reach meat products such as fish, which usually hang on the box above ground level. This smoke is supposed to impart a pleasant flavor to the meat and prolong its life.