100 pages, DIN A4 format

From the content:

Baking oven vs. BBQ oven

The wild boars of Potsdam

2-burner gas grills

Italian BBQ by Fabio Santo

Product test “WEBER PULSE 2000” by Elmar Fetscher

Corn cobs instead of charcoal?

Chicken BBQ by Martin Seibold

Pocket grills

Sous-Vide by Markus Mizgalski

Grill menu by Gerhard Volk

FIRE&FOOD Meat Science: Flap Meat by Philipp Sontag

Quality differences in stainless steel by Markus Mizgalski

Grill basics: pressure regulator

Plancha goes Indian Style

The Bavarian Shrimp – Recipes with Giuseppe Messina

DO IT YOURSELF Corner – Barrel upcycling

Product test “NAPOLEON ROGUE R365-3” by Elmar Fetscher

WBC WORLD BUTCHERS' CHALLENGE in Belfast

FIRE&FOOD RESTAURANT TIP “Theresa Grill Restaurant”, Munich

Product presentation “TRANSFORMER”

FIRE&FOOD Meat Science: CUSCINO VOM SCHÄUFELE by Fabian Beck

GO FOR GREEN: Fresh dressings for fresh salads

Fatty salmon in Halifax – Visiting Scott Colwell

PAELLA with chicken breast fillet

Spit grilling by René Ausema

FIRE&FOOD Travel Story: In Namibia

Silver Spoon Hospitality Academy, Windhoek

Campfire cooking