Abstract: An outdoor oven may have a cooking chamber defined by six sides. Each of the six sides may be insulated. A front side may have a door for access to the cooking chamber. The cooking chamber may have a baffle and a cooking plane above and separated some distance from the baffle. Heat in the form of a flame may enter the cooking chamber. The baffle may prevent heat from the flame from directly contacting food on the cooking plane, may inhibit heat transfer through the baffle, and/or may direct heated air around the baffle. The heat is circulated through the cooking chamber to heat the food, and exits a vent positioned below the cooking chamber. An outdoor cooking system may include a burner, a support structure and a fuel supply.