Collection: What We Smoke

Four cuts. One method.

Whole cuts only, rubbed with salt and black pepper, smoked low and slow over real oak. No sauces, no chemicals, no shortcuts. Beef and lamb are 30-day dry-aged before they ever see fire. Pork comes fresh from local Armenian farms.

We smoke a limited batch each round and deliver across Yerevan. Pick your cut, and we smoke it for you.

Smōk. Slōw. Seriōus.