116 pages, DIN A4 format

From the content:

The gold of the North Sea
On the road with crab fisherman Heinz Steffens
Recipes with Don Marco

Grilling with and on the skewer

FIRE&FOOD Meat Science:
The correct cutting guide
by Philipp Sontag

Moped BBQ in the chicken coop

Cold Crush Cocktails

To smoke or not to smoke...?
by Markus Mizgalski

Venison – superfood from the forest
Recipes with Jonas Baumgärtner

Market overview of mini grills “to go”

GRILL MENU by Lisa Angermann and
Andreas Reinke

Product TEST “Traeger – Ranger Pellet Grill”
by Elmar Fetscher

Practical helpers – grill tongs

Salmon from the plancha
Recipes with Chris Sandford

Mobile grill carts

FIRE&FOOD Travel Story: India
Travelling in the state of Kerala

BBQ Events & Scene

BBQ Burger
Recipes with Ralph de Kok

The Duroc pigs from the moor
Visiting Peter Gorke’s farm in Bösel
Recipes with Don Marco

Kokoreç – Street food made in Turkey
Out and about in Istanbul with Metin Calis

Product TEST “EVERDURE by HESTON BLUMENTHAL”
by Elmar Fetscher

FISH FROM THE SOUTHERN NORTH SEA
Recipes with Marcin Beaufort from Cadzand

FIRE&FOOD Restaurant Tip
“Moto Soul Resort” in Grimma

FIRE&FOOD FOOD SCOUT
with Andrew Fordyce – “Beyond Meat Burger”

MR.POT's Food Travel Recipe

Goat on goat
Visiting Maximilian Reutlinger
Recipes with Christoph Storz

Caps from BBQ Brands

Baking with yeast
by Stephanie Prenzler

Grilled cheese
Recipes with Maze Seibold

Company portrait Schickling Grill

Food Safety: Sausage Production
by Gerhard Pfeffer

Chimney starters