INtrODUctION the application of modeling has recently become more common in engineering practice. Many design systems contain extra modules for modeling and simulation issues; for example, the strength of constructional elements that are designed. Especially popular are additional modules for approximate calculations applying grid methods, such as Finite Element Method (FEM). Furthermore, the significant increase in Pc calculation productivity enables faster stimulation analysis and thus produces data applicable for further optimization, eg the construction of drive line elements or constructional elements. Additionally, there are also software packages for simulation using calculation algorithms, which are constantly being improved (SEbAStIAN et al., 2005). One such package is ANSYS cFX (ANSYS, Inc., canonsburg, PA, USA), a cFD analysis calculation package. this computer program, with a complementary (on the post-processor level) program called FLUENt, is the main tool for the modeling and simulation of the fluid flow phenomenon. One example of cFX applications are the cFD simulation models of an air and smoke mixture flow in a smoking chamber. A single truck smoking chamber was used as a substitute for the geometric model of a chamber. It is the most frequently used device in small production plants (in this case a smoking chamber produced by Pek-Mont LtD, bielsk k/Płocka, Poland)(JAKUbOWSKI et al., 2010; KUbIAK and JAKUbOWSKI, 2010a, b; KOStYrA, 2005). the reason behind investigating the characteristics of air and smoke mixture flow in this chamber was the need to solve the problem of the occurrence of technological defects during meat smoking. there may be two main defects in smoked meat: either the meat is not sufficiently smoked or it is cured too much; both are caused by improper application of parameters in the process of smoking. In many food industry plants, the first problem is eliminated by an additional smoking operation process, whereas the second problem is eliminated by adding air and diluting the air and smoke mixture during the operation of smoking. the second defect ruins the final product in most cases (in terms of sensory values), which causes an additional loss in food industry plants. both defects contribute to the generation of additional production costs and can negatively affect the quality of the final product (rObErt-SON et al., 2004; KUbIAK and JAKUbOWSKI, 2010 a, b; JAKUbOWSKI et al., 2010).