Masonry oven India, tandoors are traditional clay ovens, although these days modern electrically fired tandoors are available. The open-topped tandoor is a transitional design between the earth oven and the Roman-plan masonry oven. In the precolumbian Americas, similar ovens were often made of clay or adobe and are now referred to by the Spanish term "horno" (meaning "oven"). Horns are also traditional in the American Southwest. The traditional direct-fired masonry design is often called a "Roman" or "black" oven and dates in Western culture to at least the Roman Republic. It is known as a black oven because the fire generates soot
Chorkor oven The fish is first cooked over a high fire and then smoke-dried in one to five days (and nights) over a low fire. The smoking time depends on fish size and market demand, sometimes the market wants "fresh-dried" fish, while "hard-dried" fish with a longer storage life is produced for the off season and for distant markets. Fresh-dried fish keeps for up to a week, while hard-dried fish keeps for several months. aLSO Chorkor oven A Chorkor oven is an oven used for fish smoking. It gets its name from Chorkor, a fishing village and suburb of the capital of