The temperatures are rising and the days are finally getting longer again. Now I have to hurry if I want to cold smoke some pork belly in the cooler temperatures. And while the smoker is already up to temperature, I can also hot smoke a batch. Eels are the ones we're after these days, a fish dish that's becoming increasingly rare. We researched the reasons behind this for this issue (starting on page 82). If you can't get hold of an eel, you can order these slithering creatures online. Other fatty fish like carp, trout, or salmon are also very suitable for hot smoking. It's a simple and enjoyable way to prepare food. Give it a try.
During the coronavirus pandemic, a lot of things were neglected. Among other things, the innovative strength in the barbecue industry suffered. Understandably, manufacturers had enough to do just to maintain their delivery capacity. There simply wasn't enough time for new products. In 2023, appliances and accessories for pizza preparation were particularly in demand, and this trend will continue in 2024. But there will also be some new barbecue innovations this year; you'll find them on pages 16–19. We can only present further barbecue innovations in our next issue, as they won't be available until April/May. So, good ideas from the barbecue industry to give the market a boost.
However, not everything always needs to be reinvented. In a tribute to the kettle grill—the classic grill par excellence—we're working with grill brands Napoleon, Weber, and Rösle, as well as charcoal producer Profagus, to raise awareness of this grill and dispel some misconceptions about charcoal grilling (starting on page 40).
Get to the grill and try the many recipes you'll find in this issue. Like the barbecue menu from expat Björn Westkämper, who's living his dream with a barbecue catering service in Mallorca. (starting on page 20) Truly delicious!