From barbecue parties, barbecue accessories, seminars and books to the purchase of meat for barbecuing, Axel Kähne and Markus Mizgal- Wetter, the Ruhr/Germany. Grilled meat is eaten regularly in both summer and winter, while smoking, a traditional American barbecuing technique, is increasing in popularity outside the US. Smoked meat is cooked slowly for up to 20 hours under exposure to smoke.
The challenge is to keep a constant temperature of between 100 and 120 degrees Celsius in the cooking chamber for up to 20 hours. It must be possible to check the temperature from time to time, and in an ideal scenario this should also be performed remotely.