Photo credit: Saleh Abakar Oumar (Chad) Review: Saleh Abakar Oumar and Abdel Rahman El Gamal (Founder of the website)
The inserted picture shows a simple traditional smoking facility in Chad that is made of a pit (hole) dug in the ground. The soil selected for the pit digging should be stable to help the pit keep its shape and prevent the pit from caving in. A metal mesh is placed over the pit above which the fish is placed.
The logs and so the fire are produced in the bottom of the pit. Bearing in mind the simplicity of such smoking pits, and the escape of generated smoke, the cooking time ranges from 12 to 24 hours depending on fish type and size.