Another piece by engineer Kanevsky: a one-and-a-half-meter machine for baking whole animals. Here, like in the Middle Ages, we bake a whole lamb with herbs and fatten a soup!
A 1.5 metre wide round grill with a rotating lattice that lifts with a special mechanism. The perfect grill from Farsh & Bochka guys for smoking a whole pig, grilling sausages and corn.
Our little Jimi, a powerful GMC-based animal with its own kitchen and bar. We serve here the perfect fries, burgers and beer!
Звезда пикников и воспоминаний о восточных путешествиях — кебабы, шашлыки, лук, кабачки и баклажаны с шампура! Устоять невозможно!
Two-chamber mobile smokehouse designed by Kanevsky. It weighs 1.5 tons and works on birch wood. For 16-18 hours we smoke in it the festival main delicacy - signature beef Brisket by Smoke BBQ.
The most popular and easiest to use anywhere BBQ station: burgers, grilled vegetables and even roasted bread!
A barbecue technique from Burma - the ducks are hooked and smoked over an open fire and after four hours the most delicious poultry from Smoke BBQ is ready.
Every Argentine family has one: two flat surfaces with a special angle between them, and here you can have the perfect chicken, whole fish or beef!
Heat-resistant steel, removable grids and special lifting mechanisms - this Argentine machine prepares top notch steaks!
An ancient, Asian-style grill, the Kamado is a thick-walled cooker that imparts rich, smoky flavor to meats, fish and vegetables. Fire in a bright red Kamado Joe is the perfect grill for burgers!
Huge Indian vat for the most popular national dish prepared on open fire!
The main human invention for cooking steaks, seafood and vegetables at high temperatures.
A noble beauty with many functions: open fire straight from the hearth for working at temperatures between 250 and 380 degrees.
The Spanish approach to a meal for a large company: a huge bowl, seafood, rice, vegetables, spices and lots of fire!
In our restaurants we use stationary smokers, but for the open air we have designed and constructed our own BBQ equipment. We bring to the festival our entire range of grills and smokers designed by our head chef Alexey Kanevsky, and we also build a huge BBQ street together with our smoke and fire partners.