Here is pic of my corn roasting pit called a koisi. I can pack 99 dozen in there. We usually only roast sweet corn. Its a family(s) event. You invite people to roast with you. Put it in about 2pm and bring it out about 4am in the morning just before the sun rises. Eat what you can then string and dry the rest for future use. I have had corn roasted that was hanging in my grandfathers basement for 25 years. You preserve it this way. You put some corn stalks down first put the corn with husk in next then cover the lid with dry sand to check for leaks. If there is one the sand will get moist and you just add more sand. You also plug up the vent as seen in one of the pics. Its a lot of fun taking it out the next morning. You usually invite the spirits to come eat with you by calling them to come join. Its just a good time.