Temperatures are rising and the days are finally getting longer again. Now I need to hurry if I want to cold smoke some pork belly while it's still cooler. And since the smoker is already up to temperature, I might as well do a hot smoking session. Today it's eels, a fish dish that's becoming increasingly rare. We've researched the reasons behind this for this issue (starting on page 82). If you can't catch an eel, you can order them online. Other fatty fish like carp, trout, or salmon are also excellent for hot smoking. It's a simple and delicious way to prepare a dish. Give it a try!
During the pandemic, many things suffered. Among other things, the innovative capacity of the grilling industry was affected. Understandably so – manufacturers were busy enough maintaining their supply chains. There simply wasn't time for new products. In 2023, pizza-making equipment and accessories were particularly in demand, a trend that continued into 2024. However, there will also be some new grills this year, which you can find on pages 16–19. We can only present further new grills in our next issue, as these will not be available until April/May. So, good momentum from the grilling industry to revitalize the market.
However, not everything has to be reinvented. In a tribute to the kettle grill – the quintessential grilling classic – we, together with the grill brands Napoleon, Weber and Rösle as well as the charcoal producer Profagus, are raising awareness of this grilling method and dispelling some prejudices about charcoal grilling (from page 40).
Get out to the grill and try out 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. (from page 20) Absolutely delicious!