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sledjockey, the first photo with the dutch oven with wood on top and the bark with the foil is very reminiscent of the hearth cooking I took classes on some years back. Colonial era homes in New England had huge fireplaces that you could practically walk into plus brick ovens built into those fireplaces for baking bread and such. Stews and similar kinds of meals would cook in dutch ovens that were placed directly on top of coals in the fireplace and then with additional coals put on top of the dutch oven, not unlike what you’re doing in the photo. The same could be done using stoneware pottery if you don’t have dutch ovens. Do not try using regular ceramics or earthenware however as they’ll crack with that kind of heat applied.

What you are doing with the bark is reminiscent of baking boards that we used. I forget the actual type of wood we used but it was a durable local hardwood to which nails were added along two sides. We then placed fish on the board and used a kitchen cooking type string attached to one nail and then criss crossed back and forth to hold the fish down. The board is then propped up facing the fire to cook the fish. After a while you untie the fish, turn it over, tie it up again and finish your cooking. We also baked items like whole chickens by skewering them and then hanging them in a curved pieced of tin that faced the fire. The curve captured and radiated the heat to cook the chicken evenly throughout, our needing to periodically rotate the chicken of course.