The diagram below describes the structure of a home smoker and how it works.
Summarise the information by selecting and reporting the main features, and make comparisons where relevant.
The illustration depicts the process of how meat and fish can be smoked at home.
Overall there are three phases to the method of home smoking, fresh air, fire and smoke.
Two-thirds of the smoking process is carried out underground. There are three pits in alignment. The first two underground pits have lids for easy access and the third pit has a box placed over it, this contains the fish or meat that requires smoking. Pits 1 and 2 are connected via a tunnel and pit 3 has a pipe running through it into the box which is at ground level.
In pit 2 a fire is made of wood and logs and the lid is closed. Fresh air to feed the fire is circulated via pit 1 when the lid is raised. The smoke from the fire is then drawn through the pipe which connects pit 2 with pit 3 and into the smoke box.
By Dr Rob Burton
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