[asudavew]

The Pompeii design is an excellent all around oven.
It will cook pizza, bread, and roast/smoke meats. (brisket, pork shoulder, turkey, etc.)

I've had a ham, a turkey, 2 dozen rolls, and squash in mine (a 42"Pompeii) all at the same time.

I regularly cook meats up to 36 hours after firing the oven, so the heat retention is awesome.

I love mine.

As for a barrel-type oven, I have no experience there. But Jim, our excellent baker, has experience with many different ovens.
I am sure he will be happy to offer his opinion on that subject.

Good luck and welcome aboard.

I'm sure we would all enjoy pictures when you decide to build.

Dave