{
  "vercy": "1.0-draft",
  "publication": {
    "status": "research-draft",
    "adjudicationStatus": "unreviewed",
    "publishableCanonical": false,
    "generatedAt": "2026-09-13T19:28:43Z",
    "providers": [
      "Claude"
    ],
    "breadth": "written by Claude from model knowledge without web access - no source was read, every claim is a lead to verify",
    "pass": 2,
    "wave": 4,
    "engine": "claude",
    "enrichment": {
      "pass": 3,
      "engine": "claude",
      "producedAt": "2026-10-06T11:00:00Z",
      "ingestedAt": "2026-10-06T07:37:05+00:00",
      "fields": [
        "agent_conduct",
        "ethics",
        "owners"
      ]
    },
    "gate": {
      "passed": true,
      "version": "1.0",
      "at": "2026-10-06T19:51:54+00:00",
      "evidence": [
        "completeness 1.00",
        "sense: Wikidata description",
        "2 live sources",
        "review by codex: pass"
      ]
    }
  },
  "metaModel": {
    "id": "THING-Q1442496",
    "registryId": "vr.tr.smokehouse",
    "name": "smokehouse",
    "version": "0.2.0-wave.4",
    "entryKind": "thing",
    "family": "Thing Registry",
    "domain": [
      "PHY.BLT"
    ],
    "status": "research-draft"
  },
  "canonicalUrl": "https://ver.cy/models/thing/q1442496/",
  "model": {
    "registry_id": "vr.tr.smokehouse",
    "name": "smokehouse",
    "purpose": "Let an agent explain smokehouses, relay design, smoking methods, history and food safety from food science and heritage sources, and distinguish smokehouses from smokers as appliances, drying sheds, curing chambers and the tobacco drying barn.",
    "definition": "A building or outbuilding where meat, fish, cheese or other foods are cured and flavoured by exposure to smoke from smouldering wood, historically common on farms and in fishing communities for preservation, and today used commercially and by hobbyists, in cold smoking below about 30 C and hot smoking that also cooks the food; smoked food safety depends on temperature control and limiting harmful compounds.",
    "what_it_is_for": "Smoking and preserving food.",
    "affordances": [
      "explain design and methods",
      "relay food safety",
      "describe history",
      "distinguish related structures"
    ],
    "distinguishing_features": [
      "Smoke preservation",
      "Outbuilding",
      "Cold and hot smoking",
      "Food safety sensitive"
    ],
    "appearance": "A small enclosed building with vents, often darkened by smoke.",
    "visual_identification": [
      "Building for smoking food",
      "Farm smokehouse, fish smokehouse, commercial smokehouse",
      "Smokers are appliances; drying sheds use air; curing chambers control humidity; tobacco barns cure leaves"
    ],
    "physical_properties": [
      {
        "quantity": "cold smoking",
        "typical_range": "below about 30",
        "unit": "C",
        "note": ""
      },
      {
        "quantity": "hot smoking",
        "typical_range": "about 50-85",
        "unit": "C",
        "note": ""
      },
      {
        "quantity": "traditional woods",
        "typical_range": "oak, hickory, beech, alder",
        "unit": "list",
        "note": ""
      }
    ],
    "families_and_kinds": [
      "farm smokehouses",
      "fish smokehouses",
      "commercial smokehouses",
      "traditional smoke saunas and huts as related forms"
    ],
    "related_models": [
      {
        "relation": "is a kind of",
        "target": "outbuilding",
        "why": "in registry terms"
      },
      {
        "relation": "is used for",
        "target": "smoking (cooking)",
        "why": ""
      },
      {
        "relation": "is contrasted with",
        "target": "smoker (cooking)",
        "why": "an appliance"
      },
      {
        "relation": "preserves",
        "target": "smoked fish",
        "why": "among other foods"
      }
    ],
    "identifiers": [],
    "standards_and_regulation": [
      "Food hygiene regulations",
      "Limits on polycyclic aromatic hydrocarbons in smoked foods"
    ],
    "failure_modes_and_hazards": [
      "Botulism and listeria risks with poor temperature control",
      "Fire hazards",
      "Harmful smoke compounds"
    ],
    "in_scope": [],
    "out_of_scope": [],
    "characteristics": [],
    "agent_conduct": {
      "may": [
        "Describe smokehouses and traditional smoking from food heritage and food safety sources.",
        "Monitor smokehouse temperature and humidity on equipment the agent is authorized to read."
      ],
      "must_not": [
        "Advise smoking practices that keep food in temperature ranges where botulism or listeria grow.",
        "Sell or serve smoked food that has not met food safety rules.",
        "Advise operating a smokehouse near flammable structures or without ventilation."
      ],
      "requires_human": [
        "Releasing a batch of smoked food for sale or for others to eat."
      ]
    },
    "ethics": {
      "considerations": [
        "Poorly controlled smoking causes serious food poisoning.",
        "Smokehouses carry traditions of farming and fishing communities."
      ],
      "affected_parties": [
        "People who eat smoked food",
        "Smokehouse workers",
        "Neighbours"
      ]
    },
    "owners": {
      "steward": "The owner or operator of the smokehouse; food safety authorities regulate commercial ones.",
      "master_systems": [
        "Food business registers"
      ]
    }
  },
  "sources": [
    {
      "id": "wikidata",
      "title": "Wikidata item Q1442496: smokehouse",
      "url": "https://www.wikidata.org/wiki/Q1442496",
      "url_status": "live",
      "what_it_supports": "identity and sense of the item",
      "checked_by": "wikidata-api"
    },
    {
      "id": "wikipedia-en",
      "title": "Wikipedia: Smokehouse",
      "url": "https://en.wikipedia.org/wiki/Smokehouse",
      "url_status": "live",
      "what_it_supports": "general description of the item",
      "checked_by": "wikidata-api sitelink"
    }
  ],
  "structure": {
    "bundles": [
      {
        "id": "understand",
        "name": "Understand",
        "description": "What a smokehouse is.",
        "rationale": "Definition.",
        "layers": [
          {
            "id": "definition",
            "name": "Definition",
            "description": "Definition.",
            "findings": [
              {
                "id": "definition-finding",
                "name": "Definition",
                "description": "Definition.",
                "questions": [
                  {
                    "text": "What is a smokehouse, and how does it differ from smokers, drying sheds, curing chambers and tobacco barns?",
                    "kind": "definition"
                  },
                  {
                    "text": "Is the question about building design, food safety, history or home smoking?",
                    "kind": "boundary"
                  }
                ]
              }
            ]
          },
          {
            "id": "methods",
            "name": "Methods",
            "description": "Methods.",
            "findings": [
              {
                "id": "methods-finding",
                "name": "Methods",
                "description": "Methods.",
                "questions": [
                  {
                    "text": "How do cold and hot smoking differ?",
                    "kind": "definition"
                  },
                  {
                    "text": "Which entry fits smoking (cooking)?",
                    "kind": "action"
                  }
                ]
              }
            ]
          }
        ]
      },
      {
        "id": "design",
        "name": "Design",
        "description": "Design.",
        "rationale": "Sources.",
        "layers": [
          {
            "id": "structure",
            "name": "Structure",
            "description": "Structure.",
            "findings": [
              {
                "id": "structure-finding",
                "name": "Structure",
                "description": "Structure.",
                "questions": [
                  {
                    "text": "How are smokehouses built for smoke flow and temperature control?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Which references are standard?",
                    "kind": "provenance"
                  }
                ]
              }
            ]
          },
          {
            "id": "fuel",
            "name": "Fuel",
            "description": "Wood and smoke.",
            "findings": [
              {
                "id": "fuel-finding",
                "name": "Fuel",
                "description": "Fuel.",
                "questions": [
                  {
                    "text": "How do wood types affect flavour and smoke composition?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Which sources are cited?",
                    "kind": "provenance"
                  }
                ]
              }
            ]
          }
        ]
      },
      {
        "id": "safety",
        "name": "Safety",
        "description": "Food safety.",
        "rationale": "Regulation.",
        "layers": [
          {
            "id": "hygiene",
            "name": "Hygiene",
            "description": "Hygiene.",
            "findings": [
              {
                "id": "hygiene-finding",
                "name": "Hygiene",
                "description": "Hygiene.",
                "questions": [
                  {
                    "text": "What do food safety authorities say about temperature control and pathogens in smoked food?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Which entry fits food safety?",
                    "kind": "action"
                  }
                ]
              }
            ]
          },
          {
            "id": "pah",
            "name": "PAH",
            "description": "Smoke compounds.",
            "findings": [
              {
                "id": "pah-finding",
                "name": "PAH",
                "description": "PAH.",
                "questions": [
                  {
                    "text": "How are polycyclic aromatic hydrocarbons in smoked food regulated?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Which entry fits polycyclic aromatic hydrocarbon?",
                    "kind": "action"
                  }
                ]
              }
            ]
          }
        ]
      },
      {
        "id": "context",
        "name": "Context",
        "description": "History and heritage.",
        "rationale": "Context.",
        "layers": [
          {
            "id": "history",
            "name": "History",
            "description": "History.",
            "findings": [
              {
                "id": "history-finding",
                "name": "History",
                "description": "History.",
                "questions": [
                  {
                    "text": "How were smokehouses used on farms and in fishing villages?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Which entry fits food preservation?",
                    "kind": "action"
                  }
                ]
              }
            ]
          },
          {
            "id": "heritage",
            "name": "Heritage",
            "description": "Heritage.",
            "findings": [
              {
                "id": "heritage-finding",
                "name": "Heritage",
                "description": "Heritage.",
                "questions": [
                  {
                    "text": "Which historic smokehouses are preserved?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Which entry fits vernacular architecture?",
                    "kind": "action"
                  }
                ]
              }
            ]
          }
        ]
      }
    ]
  },
  "openQuestions": [
    "Should cold smoking be a separate entry?",
    "How should food safety sources be linked?",
    "How should heritage smokehouses be recorded?"
  ],
  "statistics": {
    "bundles": 4,
    "layers": 8,
    "findings": 8,
    "questions": 16
  }
}