Stove with Chimney for 30L Uzbek Cauldron, D53cm

The chimney stove for Uzbek cauldron 30L, D53 cm is specially designed for lovers of traditional cuisine who want to cook authentically over a wood fire, but with much better temperature control than with an open fire.

It is the ideal solution for use with an Uzbek cauldron of approximately 30 liters, being suitable for preparing traditional pilaf or plov, shurpa, meat, stews and many other dishes that require intense and uniform heat distribution around the rounded bottom of the cauldron.

The shape of the stove allows the cauldron to be correctly positioned above the firebox, so that a significant part of the vessel benefits from the heat. This feature is essential in the case of Uzbek cauldrons, since their rounded shape is designed so that the ingredients are heated differently depending on their position in the vessel.

🔥 Authentic cooking in an Uzbek cauldron
An Uzbek cauldron does not work exactly like a regular pot.

Its rounded shape allows the heat to be distributed over the bottom and sides of the pot. When preparing pilaf, for example, the meat and vegetables can be initially roasted at a high temperature, after which the fire intensity is reduced for the boiling and slow cooking stage of the rice.

The dedicated stove helps to carry out these stages by more efficient fire control.

Instead of the flame being dispersed by the wind, the combustion chamber concentrates the thermal energy directly under the pot.

The result is:

faster heating;

more stable temperature;

more efficient wood consumption;

better control over the preparation.
🌬️ The role of the chimney
The chimney is not just an aesthetic accessory.

It contributes to the creation of natural draft, helping air to circulate through the hearth and supporting the combustion of wood.

At the same time, the smoke is discharged in a controlled direction, which makes the cooking experience more comfortable than when the cauldron is placed directly over an open fire.

For dishes that require several hours of cooking, this advantage becomes very important.

🍚 Ideal for authentic Uzbek pilaf
One of the main uses of this stove is the preparation of Uzbek pilaf.

The traditional process involves several stages:

intensive heating of the cauldron;
frying the meat;
caramelizing the onions;
preparing carrots and spices;
adding water and preparing the “zirvak” base;
adding rice;
controlled cooking until the liquid is absorbed;
finishing the dish at a low temperature.
A dedicated cauldron stove offers the possibility of adjusting the intensity of the fire during these stages, which is difficult to achieve on an unprotected open fire.

🍲 What you can cook

🍚 Uzbek pilaf / pilaf

🥣 Traditional shurpa

🥩 Beef or lamb in a cauldron

🍖 Roasted meat in the style of kazan-kebab

🥘 Stews

🌶️ Goulash

🥔 Potatoes with meat

🍲 Soups and broths in large quantities

🥕 Slow-cooked vegetables

🔥 Traditional dishes from Central Asia and the Caucasus

👨‍👩‍👧‍👦 Cooking capacity
For an Uzbek cauldron of approximately 30 liters, the actual quantity depends very much on the recipe.

Approximate:

Cauldron capacity: approximately 30 L

Recommended for: approximately 20–35 people

Pilaf / pilaf: approximately 25–35 servings

Meat and stews: approximately 20–30 servings

Soup / soups: approximately 25–40 servings, depending on the serving size
These values ​​are approximate. A cauldron should not always be filled to its full capacity, especially when preparing pilaf, where space is needed for proper mixing and distribution of ingredients.

⭐ Main advantages

✔ Designed for an Uzbek cauldron of approximately 30L

✔ Diameter D53 cm

✔ Chimney for controlled smoke evacuation

✔ Improved natural draft

✔ Firebox protected from wind

✔ Concentrates heat directly to the cauldron

✔ Allows more precise temperature control

✔ Ideal for pilaf and traditional dishes

✔ More efficient wood consumption than a full open fire

✔ Suitable for intensive and slow cooking

✔ Allows the preparation of large quantities of food

✔ Ideal for family, parties and events

✔ Suitable for courtyard, garden and BBQ areas
🔥 Why a dedicated stove and not a simple open fire?

OPEN FIRE

• heat is lost to the sides
• wind strongly influences the flame
• higher wood consumption
• more difficult temperature control
• unpredictable smoke in the cooking area

STOVE WITH CHIMNEY

• concentrated fire under the cauldron
• better draft
• more stable combustion
• better temperature control
• protection against wind
• more controlled smoke exhaust
• more efficient use of fuel
🪵 Recommended fuel
For good results we recommend well-dried hardwood:

✔ Beech

✔ Hornbeam

✔ Oak

✔ Acacia

✔ Other well-dried hardwoods
Wet wood produces more smoke, less heat and greater deposits in the stove and chimney.

👨‍🍳 CasaGrill recommendations for plov
For an authentic result:

1. Start with a high heat.
The cauldron must be sufficiently heated before adding the oil and meat.

2. Fry the meat in reasonable portions.
If you add too much cold meat at once, the temperature of the cauldron drops and the meat starts to boil instead of browning.

3. Control the heat after preparing the zirvak.
After the intense frying stage, you no longer need the same power.

4. After adding the rice, avoid excessive heat.
Temperature control is essential for the rice to cook evenly without burning at the bottom.

This is exactly one of the reasons why a dedicated stove for the cauldron is much more practical than an improvised fire.

🏡 Ideal for

✔ Private courtyards

✔ Gardens

✔ Open gazebos

✔ BBQ areas

✔ Outdoor kitchens

✔ Holiday homes

✔ Guesthouses

✔ Events

✔ Large parties

✔ Uzbek cuisine enthusiasts

✔ Traditional wood-fired cooking
⚠️ Safety recommendations

• Use the stove only outdoors or in a space specially designed for open fire and smoke exhaust.

• Place the stove on a stable and non-flammable surface.

• Keep away from wood, textiles, furniture and other combustible materials.

• Do not leave the fire unattended.

• Use heat-resistant gloves when handling the cauldron or hot elements.

• Let the ashes cool completely before exhausting.

• Clean the chimney regularly to maintain proper draft.