Parameters: overall height – 110 cm

                                                                  height without lid – 80 cm

                                                                  diameter – 80 cm

                                                                   weight - 150 kg, material - fireclay-forging

                                                 Ortions:  grate, 20 skewers, shovel, poker,

                                                                   hanging rails for skewers,

                                                                   wrought-iron stand for shovel and poker.

        Price: 1270 euro

        Tandoor East is a larged of unstead tandoor.

        In tandoor you can cook any food, both the first dish and pasta.

       In Eastern tandoor there is little door for wood, through which you can prepare the first dish (with additional options: adapter and the cauldron). 

       Furthermore, the wide neck allows you to use it for baking cakes, samsa, pizza and pastry. For more convenient baking additional options: a three-tiered bunk grill brush and a grill with pan are envisaged.

                                                                -2 tier mesh (food stainless steel) Price:

                                                             -3 longline baking (food stainless steel) Price:

 Instructions for use:

     Before proceeding to kindling the firewood in tandoor make sure that tandoor is located at a safe distance from in flammable materials and set on a solid refractory site.

    Remove the top large cap and the ash pit. Lay dry wood or charcoal on the fire-bar no more than 2/3 of tandoor volume. Kindle fire through the lower door.
    In approximately 1 hour tandoor warms up to operating temperature. Readiness of furnace is determined visually (on the intarnal walls must disappear soot).
    During the first heating of tandoor minor hair cracks, which do not affect the operation, but rather serve as a thermal seams appear.
    Before laying the meat, make sure no wood is not burned and partially release tandoor from coal by shovel and poker.
    Now, you can safely begin cooking. Hang the skewers with meat and close the ash pit and the upper lid. Readiness of meat is determined visually by a cut (the first download will be ready within 8-12 minutes). 
    It is recommended for the best flavor to open for 1-2 minutes small cap and lower door when the beef dish is ready. Due to blowing
air meat gets a crust and unique taste.

    After the cooking should be given tandoor time to cool. 

    Do not spill water on the hot tandoor!

     Along with the barbecue you can also prepare samsu,  fish,  bird and other dishes in tandoor.