Barbecuing on a plank made of wood or salt

Wooden planks – Photo: RÖSLE

Meat, fish or vegetables cooked on planks of aromatic woods has been a topical theme among barbecue fans for years. Actually it is an old tradition that one adopted from the Red Indians of North America. The method has become slightly more modern in the meantime – and new materials are also used: In addition to planks made of wood, there are meanwhile some made out of salt.

Summer, sun, barbecue time

Photo: Weber

The summer is here and with it the peak barbecue season. For many Germans, barbecues are in the meantime more than just preparing food – different philosophies come together at the barbecue. For some it is simply the desire to sizzle things in the open air, for others it is a passion or even a sport. We have put several facts and figures together about barbecuing for once.

Barbecue market Germany: In particular the demand for accessories is growing

Rösle (Hall 7) at spoga+gafa 2016 – Photo: Koelnmesse

The barbecue market in Germany is indeed showing further growth, however the industry is in the meantime miles away from the two-digit increase it was able to achieve in past years. This is shown by the “Industry focus on barbecuing” recently published by the Institute für Handelsforschung GmbH (IFH Köln/Institute for trade research) that was compiled in collaboration with the Industry Garden Association (IVG) e.V.