Bookazines from FIRE&FOOD Publishing are both a book and a magazine in one. Bookazine No. 1, "BBQ Smoker," is the first bookazine in the popular series. And for good reason. When you think of BBQ, you immediately think of a good piece of grilled meat from a typical American smoker.

Demand for recipes for preparing food in a smoker is huge, so we've packed this first issue of the bookazine with tips and tricks, recipes, and suggestions for grilling with a smoker. In addition to the technical know-how required to use a smoker effectively, it's important to consider smoke as an independent "ingredient" in the recipes. The smoky aroma can take some getting used to. Some people don't like this taste at all, while others can't get enough of it and love to dedicate an entire menu to "smoke," from the appetizer to the salad to the dessert.

LOW & SLOW: Time for real BBQ!

With this bookazine, it's time for real barbecue! Grill and barbecue experts from around the world demonstrate exclusively for FIRE&FOOD how versatile "low and slow" cooking with smoke can be. In addition to innovative recipe ideas, popular barbecue classics from the USA such as ribs, pulled pork, and brisket are also included. The bookazine inspires the desire to experiment, offers professionals plenty of inspiration, and even beginners can succeed with their first smoking attempts thanks to the detailed instructions. Whether beef, pork, poultry, game, fish, side dishes, or desserts – everything is enhanced with smoky flavors. Enriched with important basics, equipment knowledge, and the basics of smoking wood, this FIRE&FOOD bookazine is a must-have for all lovers of smoky flavor.

For the finest smoky flavor: pork neck with pinkmarinated potatoes by Elmar Fetscher.

Recipes FROM THE SMOKE!

From beef:
Brisket, brisket on cheese, boiled beef, pastrami, beef tongue, mayor's piece, roast beef with wild garlic, roast beef rosemary,
Entrecote, Carpaccio

From pork:
Quick Ribs, Smoky Pineapple Ribs, Special Spare Ribs, Pulled Pork, Pulled Pork Sandwich, Stuffed Pork Fillet, Pork Fillet Heads, Pork Neck, Pork Belly

From poultry:
Smoky chicken wings, gratinated drumsticks, Moroccan drumsticks, spicy BBQ chicken, stuffed quail, stuffed guinea fowl, duck breast

From game:
Wild boar rolled roast, wild boar cabbage rolls, wild boar saddle, venison leg, venison tartar, venison saddle, venison roulade, venison ribs, venison balls, chamois leg, wild goose, pheasant

From the fish:
Lobster tails, zander, salmon on hay, smoked trout

Desserts/ Side dishes:
Smoked meat dumplings, BBQ eggplant with walnut salsa, grilled beans, pineapple on a skewer, smoky apple tart

From THE SMOKE MASTERS

Christopher Gollenz, Naz Cavallaro, Michael Hoffmann, Adi Blanz, Willi Lind, Hansruedi Wälchli, Tom Heinzle, Stalic, Rob Reinkemeyer, Björn Pasternak, Klaus Winter, Michael Stahl, Thomas Schmid, Alex Windischofer, Johannes Kliem and Elmar Fetscher