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 oven may be wrapped in mineral wool blankets (similar to fiberglass but made from clay or rock and much more resistant to high temperatures and thermal cycling). Mineral wool blankets do need to be covered — either with a reinforced stucco shell, tile, or equivalent. Based on a survey of Canadian clay ovens, Boily and Blanchette suggest an ideal relationship between door and dome height of 63% -- a higher dome will reduce radiant heat, while a high door will allow heat to escape; if the door is less than 63% of dome height, air and smoke can't circulate freely