The new FIRE&FOOD will be released on April 29th!

20 years of FIRE&FOOD: The new issue awaits you on April 29, 2022 under the title "Pizza always works" and with many other exciting topics from the BBQ world.

Dear readers,

It's finally getting a bit warmer again. The sun's rays are good for you and give our bodies back energy that they lost over the winter. Then turn on the grill, put on a good piece of food and enjoy. Oh, and there was something else. The terrace still needs to be finished. Like so many others, I also started to change the outdoor living area during the Corona period. From the flooring, the roof, water and electricity connections - there is a lot to plan. It's good that I also get suggestions from our readers who have already implemented their outdoor kitchens recently and send us their creative implementations. We are also presenting one of them in this issue.

On the grill market, grills that use electricity as an energy source are once again becoming more of a focus. After a long development period, Beefer is launching the E-Beefer, Landmann is launching an E-grill station and Severin is showing how indirect grilling works on an electric grill with the SEVO. All of the electric devices and many more can also be seen live at the FIRE&FOOD BBQ WEEK.

The FIRE&FOOD BBQ WEEK, our first own trade fair event. We are already looking forward to welcoming the most relevant barbecue brands to the Alb. There will be a lot of new things to discover. The numerous and ever-increasing number of barbecue brands from the Black Forest are particularly striking. Why might that be?

Pizza is the trend in barbecue recipes this year. More and more grillers are expanding their barbecue equipment with pizza stones, pizza trays or pizza cutters. The really enthusiastic ones are even investing in wood-fired ovens to get as close to the original as possible. You can find simple recipes to copy in the new edition.

How barbecues can contribute to sustainability is mentioned more and more frequently in our articles. This is also the case in the article by Gerhard Pfeffer, our expert and visionary. The energy consumption when barbecuing, as well as the emissions generated when barbecuing, are also becoming more and more of a focus for consumers and for us too. The barbecue industry would be well advised to check and optimize its barbecue equipment in this regard.

There are two topics on fish in this issue. The ban on fishing for some fish species in large parts of the Baltic Sea should show us the need to handle fish carefully. Alternatives to sea fish, such as local freshwater fish from pike to carp, or the delicate brook trout, also look good on the grill.

So, now we're continuing with the planning for BBQ WEEK and I'm looking forward to meeting many of you on the Alb, at the biggest barbecue in Germany.

Burn on! Always a great heat under the grill wishes you
Elmar Fetscher, Editor

Look forward to the new issue of FIRE&FOOD! The official release date is April 29, 2022.