The new FIRE&FOOD will be published on 25.07.2025
Dear readers,
Things have been very quiet in the barbecue industry in recent months. Too quiet, some say. Manufacturers and barbecue retailers have gone into complaining mode. Where has the barbecue boom gone, which peaked during the coronavirus pandemic? Will there be a continuation?
Overstocks and a declining consumer mood have made grilling and BBQs a non-starter of late. But now, the light at the end of the tunnel is beginning to appear. Grill stocks in industry and retail are slowly leveling off to a reasonable level. Some companies are restarting their innovation and new product production – a sign that old stocks are being used up and that confidence in improved sales is returning.
Several new products were already presented at spoga in Cologne (starting on page 46). The barbecue brands will showcase even more at FIRE&FOOD BBQ WEEK. The BBQ trade fair event, held this fall, will be held for the first time at Motorworld Cologne.
On Friday, the barbecue industry and retailers will meet at the dealer day. On Saturday and Sunday, FIRE&FOOD barbecue fans can look forward to barbecue from all over the world: asado from Argentina, English lamb, braai from South Africa, and much more. Come along – and if you're interested, you can marvel at Michael Schumacher's Formula 1 racing cars. So be sure to mark the date (September 5–7) and secure your tickets in time. Information about the event is also available at: www.bbq-week.de
BBQ means enjoying freedom in nature. Inmates at Uelzen Correctional Facility are forced to temporarily give up their freedom. We were able to experience the significance of the production of their prison barbecues for the inmates during a visit to the facility (starting on page 64).
Also in Uelzen, not far from the prison, Lars Odefey runs a chicken farm with free-range, pasture-raised chickens. With his farm brand "Odefey & Töchter," Lars has already attracted considerable attention nationwide. He explains how he manages to achieve the best prices for his chickens starting on page 40. Thomas Eriksson-Fröhlich, our FIRE&FOOD Master in Sweden, created the delicious recipes.
A heatwave and a lack of rainfall in recent weeks have increased the risk of forest fires in some regions. Open-fire grilling is often restricted or even prohibited in such conditions. We at FIRE&FOOD recommend using enclosed grills during dry periods—even when grilling is still permitted—that prevent sparks. Residual embers and ashes should not be left unattended and should always be removed.
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Stay healthy everyone! Wishing you all a great heat under the grill
Elmar Fetscher, Editor
