The provided diagram illustrates the structural design and operational mechanism of a home smokery. Overall, the process comprises three primary stages, starting with the intake of fresh air and concluding with the curing of fish inside a box.
In the first stage, fresh air is drawn into the system through a lid located at the far left of the apparatus. This air then moves into the central chamber, which is the second stage of the process. Here, a fire is maintained using wood, which serves to heat the incoming air. The combustion process generates the smoke required for the subsequent phase.
Following this, the smoke is channelled through a pipe that connects the central fire chamber to the third stage, which is a box situated at the right side of the structure. Inside this box, fish are suspended from the top. As the smoke enters the box from the pipe, it rises to surround the fish, thereby curing them. The entire system is designed to facilitate a continuous flow from the air intake to the final smoking chamber, effectively transforming raw fish into a smoked product.