116 pages, DIN A4 format

From the content:

Istanbul Street Art:
Visiting Hazer Amani at Fire Room, Istanbul
Recipes with Metin Calis

The Art Of Outdoor Cooking: The new FIRE&FOOD Bookazine

Wood-fired ovens from Merklinger

Recipes with Alexander Dehler and Thomas Mayer

Grill News

Woodshed Smokehouse: Visiting Tom Love in Fort Worth, Texas

FIRE&FOOD Meat Science: Beef Tongue by Philipp Sontag

Pans on the grill by Markus Mizgalski

“Broil King Pellet Grill Regal 400” with Peter Zeitler

Product TEST: “Masterbuilt Gravity Series 560” by Elmar Fetscher

GRILL MENU from the German grill master team Gutglut

Ruhrfeuer curry sauce: recipe with Dietmar Haubold and Timo Winter

Food Quality: Meat quality by Gerhard Pfeffer

BBQ Events & Scene

Sunday roast – nostalgia that tastes good!

Recipes with Eddy Leven

BBQ Notes

FIRE&FOOD FOOD-SCOUT with Andrew Fordyce – “Nathan's BBQ” – Old fashioned BBQ taste from the mini-market in Brenham, Texas

Irish Whiskey – Water of Life

Smoke generators by Mathias Kascheike

Zebu cattle: Visiting Nils-Peter Czaja in Zossen

FIRE&FOOD Restaurant Tip “Smoke BBQ” in Düsseldorf

Hall of beef: Interview with Jürgen David, Worms

FIRE&FOOD Travel Story: India. Visiting the Tandoori Taal in Bengaluru.

Oak wood

Eggs on the grill: recipes with Maze Seibold

FIRE&FOOD reader recipe by Manja Netzel and Nico Wiese