Earth oven is added over everything. The food in the pit can take up to several hours to a full day to cook, regardless of the dry or wet method used. Today, many communities still use cooking pits for ceremonial or celebratory occasions, including the indigenous Fijian lovo, the Hawaiian imu, the Māori hāngi, the Mexican barbacoa, and the New England clam bake. The central Asian tandoor use the method primarily for uncovered, live-fire baking, which is a transitional design between the earth oven and the horizontal-plan masonry oven. This method is essentially a permanent earth oven made out of clay or
Masonry oven become increasingly popular among people interested in simpler, less environmentally destructive materials and methods. Wood-fired ovens make popular starter projects, which has generated a large number of "cob oven" projects, many of them documented on the web. However, early masonry ovens going all the way back to ancient Egypt were typically made of native clay, often tempered (to minimize cracking) with gravel, sand, and/or straw. Smaller ovens were built over forms made of sand, or a rough, basket-like shell made of sticks. After the form was covered, the sand was shoveled out, or the sticks burnt. Clome ovens were a