The new FIRE&FOOD will be released on July 31, 2026.
Dear Readers,
Climate change is upon us, summers are getting hotter and drier, the risk of forest fires is increasing – and as a consequence, this means: barbecue bans. Last year, I was affected during my summer holiday in the South of France. The brick-built French-style garden grill could not be used due to the risk of forest fires. Understandable with such a grill, as the embers are almost exposed and smoke and fire are partially blown off through the chimney. Was that it for grilling on holiday? But no, I found an electric plancha among the household items – lucky me. And as a tip for your home garden: As soon as the fire risk increases, grill in closed grill systems such as pellet or ceramic grills. These are significantly safer, as most devices do not produce sparks. But always make sure that nothing flammable is near the grill and that the ash can be safely disposed of afterwards. Even safer is the use of a gas or electric grill, as they are even more controllable – no sparks can even occur here. And if you want to be completely safe, keep a fire extinguisher ready near the grill.
For this issue, we were busy again, mainly in Europe. We looked at people's grills and behind the scenes. So we went out on the lake with Lake Chiemsee fisherman Philipp Böss to check the nets and talk about the future of professional fishing. The Dietmers family lives in a completely different world with their Longhorns and Quarter Horses. You might think of Texas, but Nimsreuland is in the Eifel region of Germany.
Our editor Matthias Grenda brought back a rather controversial report from Sardinia. There, a traditional tuna hunting method is combined with a gourmet festival. On the one hand, a joyful culinary experience, on the other, a slaughter. It's best to form your own opinion.
In June, the spoga visit was on the agenda. A mandatory event for FIRE&FOOD from the beginning. Here, the grill industry and trade from all over the world meet, exchange news, and present or see and assess innovations for the upcoming grilling year. We show what's coming and where the journey is heading in the magazine.
And now a little self-promotion: Come to the FIRE&FOOD BBQ WEEK in Cologne in September! Be a guest at the Plancha European Championship, get to know the people behind the grill brands, and enjoy the best grilling and BBQ. We look forward to your visit. More information at: www.bbq-week.de And one more thing: Please take part in our reader survey. Because we would like to get even better for you.
Always a great heat under the grill grate wishes you
Elmar Fetscher, Publisher
