My favorite activity when it comes to cooking with using the heat from wood-fire and dining, slow roasting for nearly 5 1/2 hours, uncovered at the end for 45 minutes and smoked browned big birds turkeys – this is from one heat up only – at properly stable temperature held inside the chamber – can’t do in all ovens! The oven doesn’t have to be expensive at all. But the oven needs to be well designed, built, and thermally insulated of course. Many other culinary matters can go inside this MTo oven designs. I build MTo’s for work.