Bookazines from FIRE&FOOD Publishing are both a book and a magazine in one. Bookazine No. 1, "BBQ Smoker," is the first bookazine in this popular series. And for good reason: when you think of BBQ, you immediately picture a good piece of grilled meat from a typical American smoker.

The demand for recipes for cooking in a smoker is huge, which is why we've packed this first issue of our bookazine with tips and tricks, recipes, and inspiration for grilling with a smoker. Besides the technical know-how needed to use a smoker effectively, it's important to consider the smoke as an ingredient in its own right when creating recipes. The smoky aroma can definitely take some getting used to. Some people don't like this flavor at all, while others can't get enough of it and love to dedicate an entire menu to "smoke," from appetizers to salads to desserts.

LOW & SLOW: Time for real BBQ!

With this bookazine, it's time for some real barbecue! Grilling and barbecue experts from around the world demonstrate, exclusively for FIRE&FOOD, just how versatile "low and slow" cooking with smoke can be. Alongside innovative recipe ideas, popular American barbecue classics like ribs, pulled pork, and brisket are also included. This bookazine will inspire you to experiment, offering professionals plenty of inspiration, and even beginners will find their first smoking successes thanks to the detailed instructions. Whether beef, pork, poultry, game, fish, side dishes, or desserts – everything is enhanced with smoky flavors. Packed with essential basics, equipment information, and the fundamentals of smoking woods, this FIRE&FOOD bookazine is a must-have for all lovers of smoky flavors.

For the finest smoky flavor: Pork neck with rosemary potatoes from Elmar Fetscher.

Recipes FROM SMOKE!

From beef:
Brisket, brisket with cheese, topside, pastrami, beef tongue, rump roast, roast beef with wild garlic, roast beef with rosemary
Entrecôte, Carpaccio

From the pig:
Quick Ribs, Smoky Pineapple Ribs, Special Spare Ribs, Pulled Pork, Pulled Pork Sandwich, Stuffed Pork Tenderloin, Pork Tenderloin Heads, Pork Neck, Pork Belly

From poultry:
Smoky chicken wings, baked drumsticks, Moroccan drumsticks, spicy BBQ chicken, stuffed quail, stuffed guinea fowl, duck breast

From the game:
Wild boar roulade, wild boar cabbage rolls, wild boar loin, venison leg, game tartare, venison saddle, venison roulade, venison ribs, game balls, chamois leg, wild goose, pheasant

From the fish:
Lobster tails, pike-perch, salmon on a bed of hay, smoked trout

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

From THE SMOKE MASTERS

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