Oh, right, I get it! Yes, I think Matt's outdoor cook system is a perfect example. I was thinking "cooktop" as opposed to "oven".
I got a great book as a gift years ago:
I've always wanted to make one of these but never convinced myself yet that I'm going to stay in one place long enough to expend the effort. I learned a lot about baking bread and masonry just from reading it. I literally scoured the pages for couple of years!
As far as cooking on top of the barrel, yes I think it works. I was thinking like a stainless steel cafe flat-top where I could fry some eggs and hashbrowns or grill some fish. With the stainless I think it could be cleaned easily after use and keep the smoking to a minimum. As for smells.... that could be good or bad!
"Knowledge is power. Arm yourself."