Barbecue ovens are rather expensive unless for community use. Outdoor fireplaces, without or with spits for roasting, are frequently called barbecues in some sections of the country. For occasional barbecuing parties, a hole in the ground will serve. Dig a hole several feet deep and several feet larger each way than the size of the carcass to be roasted; then place stones in the bottom to retain the heat. A trench 30 inches deep, 36 inches wide, and about 10 feet long will accommodate about 400 pounds of beef. A fire should be built sufficiently ahead of time, about 3 hours, to heat the stones and bottom and accumulate ashes for proper banking. Have someone with previous experience operate the pit, because improper wrapping of the meat and handling of the coals results in poor cooking. DUTCH OVENS Dutch ovens (fig. 25) are often built in connection with both indoor and outdoor fireplaces to copy early kitchen fireplaces or for actual baking. When used as an ornament, the oven is fitted with a cast-iron door, and the space thus formed may be used for wood storage. An open firebox or compartment below may be similarly used. Spaces used for wood storage should be separated from the fireplace by a brick or stone partition at least 8 inches thick, all joints being completely filled with mortar. If the oven is intended for baking, it is advisable to line it with firebrick, and the masonry should be at least 8 inches thick. A greater heat-storing capacity is secured by using thick walls. An ash drop of standard cast-iron unit type is provided for modern ovens and may lead either to the side of the fireplace or to an ash-pit in the chimney base. The throat or dome should be carefully formed with brick molded or ground to an arch and preferably should be fitted with a damper. If the top of the oven is flat, several lintel irons will be needed to support the brick. A separate flue with a damper is recommended. For ovens of ordinary size an 8½- by 8½-inch flue is ample. The oven is preheated by fire or hot coals. Before food is placed in the oven, the coals and ashes are removed through the ash drop. Figure 44 shows a Dutch oven made of tapered adobe bricks and plastered outside with adobe mud. A hole in the top permits the escape of smoke, while the orño is being heated by the fire built inside on the floor. This hole is closed with an adobe block after the coals are raked out. When loaves of bread have been placed on the floor with a wooden paddle, the door hole is stopped with adobe brick. [Illustration: Figure 44.--This Dutch oven of adobe bricks is a type very common in the States along the Mexican border. It is called an orño and is usually built a short distance from the kitchen door.]