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
Baza Outdoor Oven interior of the vault is made out of heat-resistant bricks, while the exterior is finished in cement. The oven was used by heating it until the bricks were white, after which the burning materials were removed, the food to be cooked was added, and the main door was closed. This oven is large enough to roast four pigs. The oven was listed on the National Register of Historic Places in 2010. Baza Outdoor Oven The Baza Outdoor Oven is a 20th-century version of a traditional "hotnu", or outside oven, on the island of Guam. This oven is located at the