Earth oven potatoes, milcao chapaleles, and vegetables traditionally prepared in an earth oven. It has spread to the southern areas of Chile. Earth oven cooking is sometimes used for celebratory cooking in North Africa, particularly Morocco: a whole lamb is cooked in an earth oven (called a "tandir", etymologically related to the Central- and South-Asian tandoor and possibly descended from an Akkadian word "tinuru") in a manner similar to the Hawaiian kalua. Among Bedouin and Tuareg nomads, a simple earth oven is used – often when men travel without family or kitchen equipment in the desert. The oven is mostly used to
Masonry oven hot. While you can’t wrap a ton of oven brick in a vacuum bottle, you can slow heat loss by raising it up off (or out of) the damp ground. Traditional Canadian clay ovens were even built on wood frames, which is possible when the masonry is thick enough to prevent the wood from getting too hot (over-firing can be dangerous). Other insulative plinth material might include lightweight stone like tufa or pumice. In the 1980s, Alan Scott, called by some the grandfather of modern wood-fired ovens, popularized a practice of building ovens on a lightweight slab of concrete made