Earth oven

upright=1.2|thumb|Modern ceramic wood-fired tandoors

thumb|upright=1.35|Meat being barbecued at The Salt Lick restaurant

simple pit for cooking

thumb|right|Pachamanca thumb|right|Pachamanca Pachamanca (from Quechua "earth", "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a huatia. It is generally made of lamb, mutton, alpaca, llama, guanaco, vicuna, pork, beef, chicken, or guinea pig, marinated in herbs and spices. Other Andean produce, such as potato or chuño (naturally freeze-dried potato), habas (fresh green lima beans in pods), sweet potato, mashua, oca, ulluco, cassava, yacon, plantain, humitas (corn cakes), ears of corn, and chili, are often included in the baking.

thumb|right|alt=photo of food and stones in foil-lined containers|Putting down a thumb|right|alt=photo showing sliced meats and vegetables|Raw meat and vegetables for the thumb|right|alt=photo of cooked food on plate on serving tray| dinner '''''' () is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven, called an umu (oven)|. It is still used for large groups on special occasions, as it allows large quantities of food to be cooked without the need for commercial cooking appliances.

Curanto (from 'stony') is a traditional Chilote method of cooking food using heated rocks buried in an earth oven that is covered with pangue leaves and turf. The fundamental components are seafood, potatoes, along with other traditional preparations from Chiloé Archipelago such as milcao and chapalele, to which are added meats, sausages and sometimes crustaceans.

The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients over layers of seaweed in a pit oven. The shellfish can be supplemented with vegetables, such as onions, carrots, and corn on the cob. Clambakes are usually held on festive occasions along the coast of New England and at fundraisers and political events. Some restaurants and caterers offer clambake-style food.

thumb|right|200px|Kālua puaʻa (kālua pig) Kālua () is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word "kālua" ("to cook in an underground oven" in the Hawaiian language) may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at lūʻau feasts. The word lūʻau is the Hawaiian name for the taro leaf, which, when young and small resembles cooked spinach after being steamed for a few hours. The traditional lūʻau was eaten on the floor over lauhala mats (leaves of the hala tree woven tog

thumb|right|200px|A Kanak people|Kanak woman with bougna thumb|Unwrapped bunya in Vanuatu

Northeastern Argentina dish

Rosvopaisti (Finnish lit. “robber’s roast”; ) is roast meat cooked in a cooking pit. It is said to have Mongolian origins and to have become generally known through Veikko Huovinen’s novel Lampaansyöjät (The Sheep Eaters).

thumb|280x280px|Burying the pibipollos, in Campeche. thumb|408x408px|Chachak waaj (pibil tamale) fresh out of the piib for Hanal Pixan (Mayan Day of the Dead) Pib (in Spanish) or píib (in Yucatec Maya, pronounced or ), is a typical earth oven of the Yucatán peninsula, in Mexico. This technique probably has a pre-Hispanic origin. It consists of digging a hole, lighting a stove with firewood and stones, and cooking the food (traditionally pork or chicken) over low heat, all covered with more soil. Today, many people in Mexico believe that "pib" refers to tamales cooked in the earth oven (called