Bookazines from FIRE&FOOD Publishing are a book and a magazine in one. Bookazine No. 1 "BBQ Smoker" is the first bookazine in the popular series. And not without reason. When you think of BBQ, you immediately think of a good piece of grilled meat from a typical American smoker.

The demand for recipes for preparing food in a smoker is huge, which is why we have packed this first bookazine issue full of tips and tricks, recipes and suggestions for grilling with a smoker. In addition to the technical know-how that you need to use the smoker effectively, it is important to consider smoke as an independent "ingredient" in the recipes. The smoky aroma can take some getting used to. There are people who don't like this taste at all, others can't get enough of it and love to dedicate an entire menu to "smoke", from the starter to the salad and dessert.

LOW & SLOW: Time for real BBQ!

With this bookazine it's time for a real barbecue! Grill and barbecue experts from all over the world show exclusively for FIRE&FOOD how versatile "low and slow" cooking with smoke can be. In addition to innovative recipe ideas, the popular barbecue classics from the USA such as ribs, pulled pork or brisket are of course not missing. The bookazine awakens the desire to try things out, offers professionals plenty of inspiration and even beginners can succeed in their first smoking attempts with the detailed instructions. Whether beef, pork, poultry, game, fish, side dishes or desserts - everything is refined with smoke aromas here. Enriched with important basics, equipment knowledge and the 1 x 1 of smoking wood, this FIRE&FOOD bookazine is a must-have for all lovers of smoky taste.

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

Recipes FROM THE SMOKE!

Of 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 Spareribs, 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, game tartare, venison saddle, venison roulade, venison ribs, game balls, chamois leg, wild goose, pheasant

From fish:
Lobster tails, pikeperch, salmon on hay bed, smoked trout

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

By THE SMOKE MASTERS

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