The temperatures are rising and the days are finally getting longer again. Now I have to hurry if I want to cold smoke some pork belly in cooler temperatures. And if the smoker is already at the right temperature, I can also hot smoke a batch. Today it's eels, a fish dish that is becoming increasingly difficult to find. We have researched the reasons behind this for this issue (from page 82). If you can't get hold of an eel, you can order the slitherers online. Other fatty fish such as carp, trout or salmon are also very suitable for hot smoking. It's a simple and enjoyable way to prepare a dish. Try it out.
During the Corona period, a lot of things were neglected. Among other things, the innovative power in the grill industry suffered as a result. Understandably - the manufacturers had enough to do just to maintain their ability to deliver. There was simply no time for new products. In 2023, equipment and accessories for making pizza were particularly in demand, and this will continue in 2024. But there will also be some new products in grills this year, you can find them on pages 16-19. We will only be able to present further new grills in our next issue, as they will not be available until April/May. So good impulses from the grill industry to give the market more momentum again.
However, not everything always has to be reinvented. In a tribute to the kettle grill – the classic grill par excellence – we are working with the grill brands Napoleon, Weber and Rösle as well as the charcoal producer Profagus to raise more awareness of this grill and dispel 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 grill menu from emigrant Björn Westkämper, who is living his dream with a grill catering service on Mallorca. (from page 20) Really delicious!