Green Box BBQ by Landmann: The Eco-Friendly Disposable Grill

Barbecuing is not only in Germany a popular and delicious pastime in the summer. Nothing beats the smell of sizzling steaks, sausages, pork chops or veggie skewers on a warm evening at the lake, in a park or at the beach. In the last few years disposable barbecues became fashionable, mostly with young people who don’t want to bring the whole heavy grill equipment to the party. As practical as they are, the problems with them are that they create unnecessary waste and when used on grass they tend to sear the green underneath them.

The German company Landmann now developed the first Grill made solely from biodegradable materials. The Green Box BBQ can be disposed of easily and ecologically and spares the underlying ground. It consists of a firebowl filled with coals and a lid which doubles as a stand so that the heat doesn’t reach the ground. The only not compostable part of the BBQ is the metal grid. The Green Box is an eco-friendly convenience product that can be discarded with good conscience.

Landmann are exhibitors at spoga+gafa 2013 in Cologne from September 8th to 10th.

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Hot Rod BBQ: Grill Steaks and Burgers in a V8 Engine

The Unique V8 BBQ combines motorized horse power with hot barbecuing. This new gas grill has the look and feel of a classic Mustang V8 motor. It is produced by the Dutch company Hotrodgrills, a subdivision of the Fireplace Management Group.

The impressive looking grill is made exclusively for the European market. Its lid and body are made from die cast aluminum, the tube burners and the grate from stainless steel. It is equipped with a professional-grade temperature gauge and an electronic igniter. Judging from the pictures, the smoke will come out of the exhaust pipes, when the lid is closed, which should add to the realistic vibe.

The Unique V8 BBQ is an extraordinary grill and will certainly appeal to enthusiasts of fast cars and sizzling steaks. At the spoga+gafa 2013 in Cologne you will have the chance to see it in action.

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Video: Jamie Oliver Introduces Wood Fired Oven

Inspired by world-famous chef Jamie Oliver, the Australian company Wood Fired Ovens launched the dome60, a residential high quality stone oven for the garden.

Heated with wood or coals, the oven can reach temperatures over 450° F (>230° C) and retains the heat over many hours. Only 1 meter wide, it fits easily in a small garden or on a terrace and takes just 20 minutes to put together. Jamie Oliver shows in a short video that roasted chicken can turn out really tasty in the dome60 and explains what else can be prepared with it.

Wood Fired Ovens is exhibitor at the spoga+gafa from September 8th – 10th 2013 and you will have the chance to see the dome60 in Cologne.


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New CEO at Weber-Stephen

On April 1st Tom Koos joined grill manufacturer Weber-Stephen as new Chief Executive Officer. He follows Jim Stephen who will be staying in the company as Executive Chairman.

Koos has been head of the Jacuzzi Brands Corporation for the last six years. He had full strategic and operating responsibility and developed consumer marketing programs. Weber-Stephen chose him due to his worldwide business experience, passion for building brands and deep knowledge of the distribution channels.

“I am honored and excited to join the Weber team, a global barbecue pioneer and one of America’s most recognized and trusted brands,” said Tom Koos. “I am committed to continuing the tradition of delivering high quality products and customer service the world is expecting from Weber.”

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Outdoor Kitchens: More Than Barbecuing

Outdoor recreation is such an important, enjoyable part of our lives that many people around the world want to experience it at home as well. This goes especially for preparing food, cooking, and barbecuing. For these demands an outdoor kitchen can be the ideal add on to a household. Almost any available kitchen appliance can also be developed for outdoor use. You can even do your dishes under the blue sky with an outdoor dishwasher.

Four kitchen designer experts offered their insights on the most important aspects when creating outdoor kitchens: Mary Jo Peterson, principal of Mary Jo Peterson, Inc. and author of several kitchen design books, Jamie Gold, kitchen designer and author, Peggy McGowen, certified master kitchen and bath designer and founder of Kitchen & Bath Concepts in Houston and Russ Faulk, VP of product development for Kalamazoo Outdoor Gourmet. According to them, modern families enjoy more informal lifestyles than former generations – the demand for informal home extensions grows.

When designing outside kitchens, the most important aspect to be considered is the effect of the elements. All cabinets must keep their contents dry and safe at any season. The appliances have to be weatherproof, neither rain, nor heat nor wind should affect them. The same goes for plumbing fixtures and lightings. There are special considerations to be made for all cooking equipment, be it pizza oven, heating plate or smoker. According to Peterson, another difference to an indoor kitchen is that an outdoor kitchen has to be planned with a smaller footprint because of the variety of activities taking place in the allowed space.

All of the four experts agree that designing outdoor kitchens is an interesting challenge because there are a lot of different aspects to be considered compared to a classic indoor kitchen. Of course it is also a profitable business branch for any business in the kitchen sector.

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