The new FIRE&FOOD will be released on July 31, 2026.
Dear readers,
Climate change means that summers are getting hotter and drier, the risk of forest fires is increasing - and as a result: barbecuing is prohibited. It happened to me last year during my summer holiday in the South of France. The brick garden barbecue in French style could not be used due to the risk of forest fires. Understandable for such a grill, as the embers are almost exposed and smoke and fire are partly blown out through the chimney. Was that the end of barbecuing on holiday? But no, I found an electric plancha in the household - lucky me. And as a tip for your home garden: as soon as the risk of fire increases, barbecue in closed grill systems such as pellet or ceramic grills. These are much 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 disposed of safely afterwards. Even safer is the use of a gas or electric grill, as they are even easier to control - no sparks can be generated here. And if you want to be absolutely sure, keep an extinguishing agent within reach near the grill.
For this issue, we were once again busy travelling, mainly in Europe. We looked at people's grills and behind the scenes. 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. One might think of Texas, but Nimsreuland is in the Eifel.
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 since its inception. Grill industry and trade from all over the world meet here, exchange news and present or see and evaluate the innovations for the coming grilling year. We show what's coming and where the journey is going 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 can be found 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 grates wishes you
Elmar Fetscher, Publisher
