A number of new products were already presented at spoga in Cologne (starting on page 46). The grill brands will be showcasing even more at FIRE&FOOD BBQ WEEK. This fall BBQ trade fair event will be held for the first time at Motorworld Cologne. On Friday, the grill industry and retailers will meet at the Dealer Day, while on Saturday and Sunday, FIRE&FOOD grill fans can look forward to barbecues from all over the world: asado from Argentina, English lamb, braai from South Africa, and much more. Come along – and if you're interested, you can marvel at Michael Schumacher's Formula 1 cars. So be sure to mark the date (September 5–7) and secure your tickets in time. Information about the event is also available at: www.bbq-week.de

BBQ means enjoying freedom in nature. Inmates at the Uelzen Correctional Facility are forced to temporarily surrender their freedom. We were able to experience the significance of the production of their prison barbecues for the inmates during a visit to the facility (starting on page 64).
Also in Uelzen, not far from the prison, Lars Odefey runs a chicken farm with free-range, pasture-raised chickens. With his farm brand "Odefey & Töchter," Lars has already attracted considerable attention nationwide. He explains how he manages to achieve the best prices for his chickens starting on page 40. Thomas Eriksson-Fröhlich, our FIRE&FOOD Master in Sweden, created the delicious recipes.

A heatwave and a lack of rainfall have increased the risk of forest fires in some regions in recent weeks. Open-fire grilling is often restricted or even prohibited in such conditions. We at FIRE&FOOD recommend using enclosed grill systems during dry periods—even when grilling is still permitted—that prevent sparks. Residual embers and ash should not be left unattended and should always be removed.
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TOPIC OVERVIEW

• Market News, Bullnose Barbecue Corner
• 5 x Diva Q: Recipes with Danielle Bennett
• Really good wood-fire BBQ in the restaurant of David Pietralla
• Grill menu by Elmar Fetscher
• Grill News
• U-News
• WOK'n for the palate: Story and recipes with Giuseppe Messina
• Flor de Sal: The Queen of Salts by Boris Frenzel
• The Lord of the Pasture Chickens: Visiting Lars Odefey in Mehre, recipes with Thomas Eriksson-Fröhlich
• Spoga Grill News 2026
• FIRE&FOOD Meat Science: St. Louis Ribs by Philipp Sontag, recipe with David Pietralla
• Farofa: Rodrigo Reis aka Paizão
• Product TEST WEBER SPIRIT E-425 GBS BLACK by Elmar Fetscher
• BBQ events & scene: Review of FIRE&FOOD BBQ DAY in Bayreuth
• Balkan barbecue fever: Barbecue in Bucharest
• Once upon a time in the Basque Country by Frédéric Emerac
• Grills from prison: Visiting Uelzen Prison
• BBQ Notes
• Vegan Grilling: German Vegan Grilling Championship in Bad Windsheim, recipes with the 1. Wolpertinger BBQ Team
• Elmar's FIRE&FOOD: Must-haves for summer from the FIRE&FOOD shop
• Fresh from the mountain – Char: Visiting the Gunzesried mountain fish farm, recipes with Petra Bindseil
• Product TEST NAPOLEON FREESTYLE 325 SB GRAPHITE WITH SIDE BURNER by Elmar Fetscher
• Smart indicators by Markus Mizgalski
• Cultivated mushrooms: Visiting the Vitalgarten Klagenfurt, recipes with Horst “Bimbo” Binder
• FIRE&FOOD Restaurant Tip: Guller American Restaurant in Lahr/Black Forest
• Cocktails and tapas, recipes with Adi Blanz / Grillschule Allgäu
• Zeeland bacon – delicious homemade, recipe by Gertjan Kiers
• Coffee and Espresso Trends Summer Feelings by Stephanie Prenzler
• Show us your barbecue area! DIY outdoor kitchen by Anton Westermeier