First came fire. Then grilling. “The true heroes of human history are those who invented the art of barbecuing” (Wolf Lotter, brand eins 01/2013). Sizzling, grilling and braising removed bacteria from meat and made it more easily digestible for the first time ever, enabling our ancestors’ brains to grow in size.

Michael Schmidt says: “Because we have started spending more of our lives outdoors once again, I wanted to not only barbecue outdoors but to also bring the entire process starting from food preparation down to the actual food consumption outside, extending the enjoyment and fun of cooking and barbecuing. I also wanted to combine traditional charcoal barbecues with cooking on gas.”

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