100 pages, DIN A4 format

From the content:

Outdoor kitchen vs. grill station

Ox meat from Lamplhof

Grill menu by Andreas Rummel

Mini Kamados

The Grill Pirates of Makarska
Visiting Tomislav Mito Mravivic

Safe handling of gas
by Markus Mizgalski

Texas BBQ History
Texas Longhorn + On the trail of
Chisholm Trails in present-day Fort Worth

Ötztal Breatl

Grilling with eggplant
Recipes with Metin Calis

FIRE&FOOD Meat Science:
The Nut by Philipp Sontag

The Pike Perch – Recipes with Oliver Sievers

FIRE&FOOD Travel Story:
Namibia Swakopmund, Walvis Bay and Windhoek

Product test “Outdoorchef Dualchef 425 G”
by Elmar Fetscher

Brother roosters and dual-purpose breeds
by Stephanie Prenzler, recipes with Marcel Speidel

FIRE&FOOD Interview with Frank Hecker

Care of stainless steel grills

Smoker construction – Visiting Klaus and Martin Wieshofer

Smoker trend with Mike Ruckschatt and Markus Zimmermann

Lamb is trending
by Martin Seibold, recipes with Adrian Peller

Barbecue by the sea
Recipes with Jeanette Rijnbeek Boer

Pellet grills
Recipes with Richard Bemelmans

Dutch Oven
Recipes with Markus Mizgalski