Grill & Pizza

A summer evening in the garden. The charcoal has been glowing for an hour, the steak is salty and wet. The first sizzle as the meat hits the grill. The smell of roasted bell peppers. The beer that tastes especially good right now. And the kids, oscillating between the trampoline and the table — and somewhere in the background, pizza bakes in the wood oven for sixty seconds.

For many, grilling has long been more than just cooking on the patio. It's the ritual around which the entire summer revolves — and with the right equipment, also autumn and winter.

The Categories

• Grills & Ceramic Grills — the devices themselves. Ceramic based on the Japanese Kamado model (Big Green Egg) or German stainless steel from Thuringia (Thüros).
• Pizza Ovens — compact 500°C ovens from Gozney, Ooni, and DeliVita. Neapolitan pizza in 60 seconds.
• Grilling Accessories — grates, thermometers, conveggtor, smoking accessories.
• Pizza Accessories — peels, turning peels, pizza stones.
• Outdoor Kitchen & Fire Pits — höfats from Allgäu: fire pits, fire baskets, grill tables.
• Charcoal, Pellets & Smoking — the right fuels and smoking woods.

Two Schools, One Goal

Anyone who has once slow-cooked a pulled pork for fourteen hours at a low temperature with a Big Green Egg — with a single charcoal filling, at a constant 110 °C, while they themselves sleep — will not want to go back. Those who prefer to sear a steak to the second at 700 °C over an open fire will find the uncompromising stainless steel charcoal grill for it at Thüros. Both are not trendy gadgets, but tools for twenty summers.

From experience: The most important accessory is not the most expensive tongs, but a good wireless core thermometer with two probes. This turns guesswork into measurement — and the "three more minutes" steak into one cooked to perfection. Your guests will immediately notice the difference.