I have owned this stove for 4 years, and I can say that it holds up well.

1. I have no rust or other damage, only a bending on the back side of the metal from my own mistake when I stoked it once without knowing how much wood to put in and it turned red.

2. My stove smokes at the opening, but it's because I have 4 corners and about 15 meters of flue. The solution is simple; I put wood in only when it is just charcoal and not while it is burning, and thus I have no smoke, mess, etc., just a little normal smell of the charcoal that all stoves have at the opening.

3. The house is a single-family home with wooden frames and no insulation on an island about 700 meters from the sea. The wind hits me from everywhere. It is placed in a central spot, and fortunately, the heat goes everywhere with temperatures of 25-26 degrees in the kitchen where the stove is and about 22 degrees in the rooms, which is very satisfactory.

4. Very economical in wood burning, with 2-3 degrees outside I need a large blue IKEA bag (to understand the quantity) if I burn it from 9:00 to 12:00, otherwise half a bag from 16:00 to 10:00-11:00 if it’s not very cold, and it still maintains a temperature of 19-20 degrees in the house. I use pine and olive wood, half and half.

5. I take good care of it; we almost always cook in the oven, the food becomes much tastier, especially pizzas, cakes, and meats, but be careful, you need to practice; cooking in the stove is completely different from an electric oven, if you let the fire get away from you, you will burn the food easily.

6. The only downside, which is not the stove's fault but the oven located above the combustion area, does not allow the upper part of the stove to heat up quickly, so if you want to place a pot to boil, for example, pasta, you should put it on about 30 minutes beforehand. If the oven has an internal temperature of about 300 degrees, then the pot will boil faster; below that, it takes a little longer, but it works.

7. The stove is like a jewel, and the large combustion area resembles a fireplace.

8. I hear from some that they break their firebricks; in 4 years I have not had a single crack, just guys, don’t slam the wood inside like you’re playing basketball, it’s logical that you will break them... Replacing them is a piece of cake if something like that happens to you...

After two months of operation, I have to say that the stove is excellent. I use it in a rural house from the 1800s with no insulation at all. I made a wooden base with galvanized sheet metal where the stove sits and four industrial-type wheels Ø0.85 in case I need to move it because it is very heavy. The fire lasts for 4-5 hours (light filling so we don't turn into tomatoes), depending on the wood. I use oak. I installed a double-walled stainless steel chimney on the outside of the house and a single-walled stainless steel chimney inside with a 90-degree angle. The problems I have, which I know the solutions to, are that the chimney does not draw properly, resulting in a lack of intense flame inside the stove, and when I open the door to add wood, smoke enters the space. Also, when I light it, I have to leave the door slightly open and in the same way for the fire to catch when it goes out. All of these issues can be resolved by adding an additional 0.50 meters of chimney externally; the total length of my internal and external chimney is 2.30m, but the location is difficult. The stove normally lights without needing to leave the door open, only by adjusting the primary and secondary combustion accordingly. The chimney must rise above the house and we should not have many internal angles. The wood must, of course, be dry; otherwise, if it has moisture, it does not light easily and we have smoke in the space. Consult someone who knows the subject before installation. The purchase was made from the Syrian in Tripoli.

After 5 days of using the stove, I can say that all the positive reviews from the previous speakers are true, except for the fact that it pulls. I have the basic model as you can see in the photo. Without a second damper to control secondary combustion. (I don't know if this is responsible for the problem below). When you open the door to feed the wood, with all the dampers open, both in the smoke outlet and in the air intake of the combustion chamber, the stove emits smoke into the room, regardless of how slowly you open the door and regardless of the intensity of the fire. I have tried all possible ways to find something that I might not be doing correctly, but in vain. It's a shame because I had the option and experience to choose the Tapias, but I preferred the Astros because of the oven. But I probably made a mistake! A friend has the Tapias, which I have seen up close working, and he could put a grill inside and bake with the door wide open without emitting the slightest smoke into the room.

Well, I have been using the stove for a month now. We were looking for a wood stove for 2-3 months, did the best possible research and comparison of companies and models, and ended up with this one. The company has now discontinued the Astros and another similar model and has released a single advanced model. We had ordered the Astros. We received the new model where only the primary air intake is adjustable. The secondary air intake is not adjustable. The house has high ceilings (6+ meters with insulated roof, perimeter insulation, and aluminum frames), over 120 square meters, a maisonette (upstairs and downstairs) with large open spaces. We already had a wood boiler installed, which struggled in very cold weather and consumed endless amounts of wood.

Conclusions:

It heats the entire house with 1-2 loads. Of course, the temperatures have not dropped below zero yet, but its performance compared to the boiler is evident. Especially the upper rooms become like an oven.

It has a huge combustion chamber. I didn't need to get smaller-sized wood. I use the same wood as the boiler, and it burns for a long time with the right adjustment of air and flue gases (damper).

It is beautiful and stylish, with nice quality construction, a huge glass window (like a TV), and competes with the fireplace we broke to install it.

The glass window needs to be cleaned every day with the usual trick (damp kitchen paper dipped in ash).

The oven bakes in half an hour compared to the kitchen and makes things twice as delicious. Without exaggeration, it's the most delicious chicken I've ever had (and a whole one). The only negative aspect is that it doesn't have a thermometer, so you need to install your own aftermarket one.

Overall, I have no complaints. So far, we are very satisfied. I highly recommend the company and this specific stove based on my experience. Definitely value for money.

I should note that with a slight draft (only one 45-degree corner), it doesn't smoke at all with the flame on. Even if I leave the door completely open, it has perfect draft. Now, at the beginning when you light it or if the flame has gone out, it's logical for it to smoke, it's a stove! Also, when you open it to add wood, to prevent smoking, you should open it slowly and gradually because otherwise, if you open it abruptly, you create a pressure reversal and it's logical for the flue gases to be pulled out into your space.

It was purchased 5 years ago from Tripoli by the Syrian at the gray color production laboratory. It has been installed in a penthouse apartment with poor insulation, wooden windows that are 40 years old, and a wooden door. The first time you light it, you should have the windows of the house open because it will smell like paint only the first time, don't be afraid, it's normal. It takes large to huge logs for the fireplace, as for the oven, what can I say, it cooks food like the old ones that grandmothers had in the village, it can handle 300 kilograms. Excellent cooking quality. The downside of cooking is that it requires faster cleaning of the pipes due to steam, even though I only burn olives and lemons. In terms of heat output, in the penthouse apartment, which is about 70 square meters without any insulation, in January, it reaches 28-30 degrees Celsius according to the thermometer...
Certainly, it is not a radiator to not have any smells, it is logical to put wood and have smoke, unless everything is perfect in the installation and correct placement in the pipes, but still, I think a little smoke will come out.
At this price, I consider it a bargain because you forget about the kitchen's electric stove during winter and you can even roast chestnuts inside.

I bought the stove 15 days ago. It is simply the ultimate tool. It heats up immediately and has settings to maintain the desired level of combustion. You can adjust and close the air intake so that it has low combustion and can last all night with just one large piece of wood. In the morning, it was amazing to see that by opening the air intake again, it produced flames and continued burning. At first, someone who didn't know the proper horizontal and vertical drafts installed it and it didn't draw well. But as soon as the right person came, the stove drew extremely well and didn't even emit smoke when opening the door. If you place a cigarette close to the stove, you can see how it draws the smoke horizontally and brings it inside. I threw in a casserole dish with potatoes and four pork chops. It cooked them in about 1 hour and 25 minutes with a simple ember at low temperature. I am very, very satisfied with this stove, but be careful to have someone who knows the basic physics install it, such as the fact that the vertical drafts should be one and a half times more than the horizontal ones, and of course, the chimney should be high enough. The exterior is insulated and stainless steel, so you never have to clean anything and you won't have any smoke condensation