We were on a research tour at spoga in Cologne. Those who fit their product portfolio are keen to embrace current trends and capitalize on successful hot topics. So it's no wonder that the range of pizza ovens and gas griddles has increased significantly. Both segments promise great market potential. You can find out more on pages 40 and 44.

FIRE&FOOD impressively demonstrated how extensive farming can work at the Keil farm in Reken, West Münsterland. From the meadow to the plate, and everything in-house: that's exactly what sets the farm apart. Darrick Carter, Executive Chef at the Wasserturm Hotel Cologne, prepared the perfect recipes for us. Originally from Michigan, Darrick places particular emphasis on regional products in his kitchen (starting on page 28).

Can you bake on a grill? Yes, if it has a lid. Then it behaves similarly to an oven. Whether ceramic, pellet, or gas grill: they are all excellent for baking. Even pastry world champion Bernd Siefert from the Odenwald region wanted to find out and conjured up delicious breads and buns for FIRE&FOOD. Tips and tricks, as well as the corresponding recipes, can be found on pages 52–60.

In addition to grilling and outdoor cooking, gardening is becoming more and more of a focus for me. From the garden straight to the grill, whether it's herbs or tomatoes – your own harvest gives you something special. But before you can harvest, the plants first need to be nurtured, cared for, and protected from slugs and other creatures. And watered, of course, even during the vacation season. Tips for this can be found starting on page 68.

The BBQ event season is currently in full swing. The WBQA World Barbecue Championship is coming up soon in Stuttgart, and the teams are looking forward to welcoming many visitors. You can find more event dates in our event preview starting on page 48 and on our website. Let's grill!

Mr. Pot's road trip is coming to an end these days. Andreas Hanisch, the Bavarian Dutch oven expert, has finished by using the pot for his recipes (starting on page 90). Enjoy!

TOPIC OVERVIEW

• Market news
  Bullnose Barbecue Corner

• Sunday roast meets BBQ – Part 3
  Recipes with Hawk Blackburn

• Grilling Equipment News

• Grill menu by Christian Henze

• Spoga Review

• Hof Keil – Successful farming far away from factory farming
  Recipes with Darrick Carter

• FIRE&FOOD Meat Science: Leg of Lamb by Philipp Sontag
  Recipe with Elmar Fetscher

• The pizza oven – attachments and modules

• BBQ Notes

• Pizza made easy
  The right accessories

• U-News

• BBQ events & scene

• FIRE&FOOD BBQ Week Review

• The Dough Whisperer: As the yeast, so the dough
  Recipes with Bernd Siefert

• Product TEST Gozney Arc XL
  by Elmar Fetscher

• The perfect branding
  by Markus Mizgalski

• Sound of the sea from the plancha
  Recipes with Marco Stolze

• Garden Equipment News
  Water on – but sustainably

• Boucané – Caribbean BBQ in Martinique
  Smoke over the Rainforest by Sebastian Heuser

• Smash Burger
  Recipes with Giuseppe Messina

• FIRE&FOOD for fans!
  Fan merchandise offers from the FIRE&FOOD shop

• Molteni – Grill dreams come true
  by Bjoern Terhorst

• Air fryer
  Perfect addition to the outdoor kitchen

• Enjoyment with cast iron - Proper care of cast iron cookware
  by Bjoern Terhorst

• Product TEST E-Beefer
  by Elmar Fetscher

• Sparkling wine: the sparkling temptation
  History, recommendations and cocktails

• Mr. Pot's Food Travel
  Recipes with Andreas Hanisch

• FIRE&FOOD Restaurant Tip
  Little Suzy's BBQ Smoke Shack BBQ by Suzanne Günther

• Coffee and espresso trends: Coffee for that holiday feeling
  by Stephanie Prenzler

• Show us your barbecue area!
  DIY outdoor kitchen by Guido from the copper town of Stolberg