20 Best Wood For Charcoal (2022 Updated)

Having tested several of the top brands of lump charcoal, this is now my preferred charcoal and will continue to purchase it wherever I can find it. I was pleasantly surprised to see such a reduction in popping, cracking, and smoke I usually get from all the other lump charcoals I’ve used in the past.

Coming off Royal Oak which was the last bag of lump I bought, this is night and day difference. This Jealous Devil lump charcoal lit quickly and stayed HOT (KJ Jr. 550+ degrees) for the duration of my cook.

There was no excessive smoke taste that I could detect, and my wife agreed also. After closing off the vents on the grill, the charcoal cooled with minimal ash. I’ll be able to use the same charcoal for a second bbq.

This is a my third bag and I love cooking with them. The ease of starting a fire, longer burn and the flavor is wonderful. I won’t use any other now that I found these. Also the price is reasonable and TSC delivered promptly.

Live the new slide open bag too!!.

Consider by most to be the best lump charcoal available. JD burns HOT and clean. Noticable difference in reduction of ash from most brands. More expensive but a superior product. If you can find it. buy it.

because it can get hard to find!.

I have used a lot of B&B charcoal in the past and when I saw the Hickory Blend I was excited to try something new. I was extremely disappointed. This burns extremely fast and hot. First use was just grilling some hot dogs which I noticed an odd flavor but thought it may have been the hot dogs.

Today I used it to smoke a dozen chicken legs and after the were done the flavor was disgusting and couldn’t eat the chicken. My wife complained that it had a chemical flavor to it. I first thought that this was charcoal that used hickory wood to make the charcoal but that is not what it is.

Apparently they use a different wood and try to inject some kind of hickory seasoning in the wood. Don’t know exactly how but I don’t like it. I will discard the rest of it and go back to Royal Oak.

I have been cooking with charcoal exclusively for the past four years, after attending Myron Mixon’s barbecue school. After experimenting with multiple charcoal types, I found that the hickory blend, supplemented with apple wood chunks, imparts a delicate, sweet flavor to pork.

I cook for my family, friends and community servants that work to make my community great. I have cooked hundreds of pounds of pork butts and have received nothing but positive feedback from those who try it.

You honestly cannot go wrong with B&B. I cook at temperatures between 250-275, and have also been pleased when cooking at high temps.

I only use B&B Hickory charcoal after trying other brands for decades. I’ve been cooking with charcoal for over 40 years, I don’t even own a gas grill. I cook with this charcoal in a Weber 37″ Ranch Kettle and 22″ grill with excellent results.

I use it on its own for extra heat direct grilling steaks and burgers or mix with charcoal briquettes to dial in my perfect temperature on a “low and slow” cook using indirect heat for smoking ribs and pork butt.

This charcoal imparts a wonderfully sweet smokey flavor in the meat. In the fall, I char and smoke hot peppers for the freezer with the same great results.

I got my husband a new pellet grill for father’s day this year and he has been having a blast getting used to using it and pellets instead of our old propane gas grill. While it has been somewhat of a learning curve for him it has given our family the opportunity to come a little closer as a family while enjoying all kinds of a.

azingly delicious food he has made for us on his new grill. We have tried a few different brands of pellet charcoal and they definitely aren’t all created equal that is for sure but this one royal oak has quickly become one of his favorites because it makes great tasting food, burns long and clean, and isn’t all that expensive either.

Its a great all around pellet charcoal that won’t cost you an arm and a leg.

I actually used these in my charcoal grill. I added them to some briquettes. I was hoping to get a nice wood, smoky flavor. Definitely created more smoke, which helped give my baby backs a really solid bbq grilled flavor.

But I didn’t get any specific woody aromas. If you’re looking for that, (on a charcoal grill) you might be better off adding chunks of hickory. These are also very small. A lot fell through my mound of briquettes and landed in the ash tray.

Next method I think I’ll place them in a foil bed and throw that on top of the coals and let it smoke that way.

I have used Royal Oak lump for many years. Unfortunately, the quality over the last few years has deteriorated. Too many crushed pieces per bag. I have contacted Royal Oak about my concerns, and they have explained it’s all due to shipping.

However, I have seen the Big Green Egg bags and those pieces stay large (same charcoal). My latest bag contained several rocks. It’s good charcoal, but I’m becoming more frustrated with each bag purchased.

I have used this a few times and admit there is a learning curve when coming from plain charcoal. First off, take heed of the “high heat” part of the description. If you don’t, you will char your food if you aren’t careful.

It is great for searing, but if you aren’t careful, you may sear a little more than you want and be left with a leathery mess. But, if you are careful, it does produce a nice sear to seal in the juices.

If you are grilling things that you don’t want higher heat, there are better options for you. But if you you have this and can’t get to a store to get other, you can still use this. Just keep the food far enough away from the coals and watch it carefully.

The bag mentions just extinguishing the charcoal when you are done by closing your grill vents because you can reuse it. I skipped that part of the instructions the first time and wasted it. And the subsequent times, I had some, but limited success at reusing.

A big reason for this is my grill, which is not great for letting the fire go out in the coals. So, you may have more luck than I did with that. The better your grill, the better your results will be.

But if you are someone that just has a cheapo grill to cook out maybe once a week in the summer, there might be better options for you. I am somewhat in between those two groups of people, so I would definitely consider getting this for use sometimes, along with regular charcoal briquettes for when I just want a quick bite to eat.

You have to decide what category of griller you fall in.

I don’t like traditional charcoal briquettes so I thought I would try hardwood charcoal. I wanted to love this but it took forever to get going. When we lit the pieces it made a clinking sound like glass breaking as they started to light, which was actually pretty cool.

Fifteen minutes after I started trying, I doused the coals in more lighter fluid and relit the coals, as time passed I was forced to eventually cook burgers inside because everyone was starving. Now an hour into waiting I grabbed some pine cones and buried them under the coals and lit them, finally the coals were burning! An hour later, I finally grilled 2 burgers because I spent so long trying I was determined to cook something.

That was my first grill experience after that I started the coals with pine cones and a little lighter fluid for subsequent cookouts. The bag said to use tumbleweeds which I have never seen so I had to make my own idea work with pine cones.

The flavor is a lot better when cooking foods over hardwood charcoal rather than briquettes but it wasn’t any easier getting the coals going it seemed more difficult for me personally. I would definitely recommend Royal Oak for ribs and brisket for the best charcoal grill flavors but It really didn’t light faster and it took me longer to get the hot coals.

I was looking for Apple lumpwood charcoal originally but there wasn’t much choices over the web. I came across this product and was skeptical at first because it said briquettes, but I trusted the brand Expert Grill because that’s the type of charcoal grill and tool accessories I already own.

I went ahead and had this delivered and poured them into my chimney started, and lit. with 15 minutes I had a nice roaring flame and a very pleasant fruitful smell. I transferred it to the grill and threw on my turkey breasts tenderloins which I specifically chose to use for this apple wood.

After cooking they were perfectly seared and had the right amount of apple smoked flavor, but nothing overpowering. Its fairly priced and definitely worth a shot for grilling poultry, pork, or mild white fish as well.

The Expert Grill Apple Charcoal Briquets added a whole other dimension to my hamburgers! It was easy to light the charcoal, and they stayed lit. The charcoal seemed to burn fairly evenly. I did not have to fuss with it in the middle of grilling the patties.

The aroma is very savory and the flavor added to the hamburger patties is delicious! The price point for this 8 pound bag is very fair and reasonable. I highly recommend this product. I received product reimbursement in exchange for my honest review.

I love pork—roasts, chops, bacon, and steaks. When I saw this charcoal, I knew I had to try it with the chops I had just bought. I am the kind of foodie that grills year round when I can. I do hate the taste of lighter fluid and never use it.

I put the briquettes in my charcoal chimney starter, lit some newspaper and waited until the coals were hot. This charcoal flamed up nicely, and I put it into the grill when I got some ash form, brought out the chops and smoked them slowly.

They came out delicious. I hate people that use too much wood or flavoring to cook their meat and end up with a burger or steak tasting like you are chewing on a burnt log. The apple flavor in this charcoal went great with the pork.

No need for applesauce when you can infuse the chops with a subtle apple/oak flavor. Next time I grill, I want to do a nice pork roast with this charcoal. Can’t wait—yum.

After trying several brands over many years, my experience is that you eventually get a bag that isn’t great. I have a BGE and started with their brand of lump. Bags consistently included junk (chunks of what looked like firebrick/ceramic, stones, metal banding) and way overpriced.

Never got a return communication from BGE so moved on. Went through a few different brands before settling on Rockwood as best overall lump. Overall, I get very good results from Rockwood – good burn time, maybe 2-3 hand fulls of ash per bag burnt, etc.

Yes, some bags have more dust at the bottom of the bag than I’d like but have yet to find a “dust-free” bag of lump and a little common sense when dumping the end of the bag keeps the dust cloud at a minimum (or just pick out the last pieces and throw the dust away!).

I use a MAPP torch to get things started quickly. To minimize sparking ( it’s not like using a haystack or paraffin/wood dust square!), keep the air inlet closed and try to focus the flame on the lumps from the previous burn instead of exclusively on the newly added lump.

The edges on the new lump are what “pop” using this method so I also focus on flaming the flats. You also don’t need to bury the torch tip in the lump – it’s a very hot flame. Once you get a few areas warmed up, open the air inlet and you’re quickly on your way to getting started.

A tank of MAPP lasts about 30 starts. A seven hour, 250 degree cook of a pork shoulder plus cool down time, for example, used about 20% of the full firebox on a large BGE. I find that this is what my BGE does best (low and slow) but I get great results from grilling too.

I’d give 5 stars but I think the pricing could be better. ACE coupons help take the edge off a bit so thank you for those!.

Picked up a bag on sale this past week, as I’ve been eager to try Rockwood but haven’t pulled the trigger due to the high price tag. Still more expensive per pound than any other brand I’ve come across, and given the premium price point and sterling reputation I was expecting excellent charcoal once I got home and opened the bag.

Not the case. The first thing I noticed is that not all of the pieces were completely carbonized. That didn’t completely turn me off, as I figured a large scale manufacturer will inevitably have some duds here and there.

After beginning to sort through the bag I quickly realized that there were next to no large pieces inside, and in fact, the overwhelming majority were about as tiny as I’d seen from Royal Oak. Again, not the biggest problem in and of itself (small pieces still burn), but when you pay a premium over garden variety brands, you expect a higher quality, more consistent product.

The few medium-sized pieces I managed to find all appeared to be made from scrap wood or 2x4s, which isn’t exactly evocative of the “100% Premium All-Natural Missouri Hardwood” that they have proudly emblazoned on the packaging.

As for how it burns, it’s comparable to other brands I’ve used, but even then, there were still issues. I like to light my lump with a MAPP torch, and the amount of sparks that violently flew out of this stuff was *far* beyond what I’ve experienced before.

My first instinct was “this is probably why it was on sale”, but I’d like to think that an ethical company with an otherwise solid reputation wouldn’t just dump whatever didn’t meet their standards on the consumer and call it good.

Maybe I received a bad batch; it happens, but the fact that there were so many issues with this one bag in particular is cause for concern.

I live on Long Island which is the best part of New York. We barbecue year round at my house with the legendary “Weber Grill”. None of our friends or family own a Charcoal grill. Everyone raves about the amazing taste of everything we cook on the grill.

I would never use anything but Kingsford Charcoal and Kingsford Matchlight Charcoal on my grill. I always mix them together and thus there is no need for lighter fluid. The results of phenomenal. I went out to the garage (with all this snow) 🥶 to take this picture.

Sorry, I couldn’t find the Kingsford Matchlight 😳.

My husband swears by this charcoal and pretty much only buys this for his weekend grilling festivities. He has smoked ribs, wings, whole chickens, briskets, you name it with this charcoal on a standard weber grill.

The food tastes great, so who am I to argue. It might not be anything fancy, but its that perfect grilled taste every time. He has tried other types of wood charcoal from this brand, but we all prefer the original!.

I recently got into barbecuing and my mother was an excellent babequer and this is gray she used. She never steered me wrong. These burn evenly without burning quickly. When starched correctly they will cook food evenly and in a timely manner without loosing the natural and necessary juices for flavorful food.

Very good avd highly recommended especially if you are new to the art of barbecuing.

I’ve been cooking with Frontier all hardwood lump charcoal since 2013 and my experience it’s a great value for grilling and smoking foods. Steaks, chicken, turkey, beef brisket, pork shoulders, pork ribs – I’ve used Frontier lump charcoal for all these with great results.

This charcoal produces its own light smoke flavor if that’s what you’re looking for, but I use it in combination with wood – shagbark hickory, wild black cherry, post oak, and mesquite are all woods I’ve used with Frontier lump charcoal without any flavor clashes.

In my smokers I typically cook using a modified Minion Method approach and my meats go on the food grates before a lit chimney full of charcoal goes into the firebox, so any charcoal that has objectionable odors and flavors don’t get put in my grills and smokers.

The food gets full benefit of the natural hardwood flavors imparted by both the hardwood charcoal and the flavoring wood. I have an original Portable Kitchens grill my mother bought in 1975, a 16″ diameter Brinkmann Stillwater horizontal offset smoker, a trailer mounted 24″ diameter original 1990’s Oklahoma Joe Chuckwagon combination horizontal and vertical offset smoker, and a BBQ Pro vertical bullet style smoker and I use Frontier lump charcoal in all of these.

Royal Oak purchased the Frontier charcoal business from PSC in 2015 and I’m glad they’ve kept the Frontier hardwood lump charcoal product available.

Bought this to get wood-based charcoal for better flavors on steaks. Most of the charcoal is so small it falls right through the grates of my grill. Charcoal doesn’t last nearly as long as the bag says it does.

The best part, I have found several very large (one as large as my fist) rocks in the bag. I figured this product would have at least been vetted by Sam’s Club. I didn’t feel like running everywhere for a better brand from my research.

Guess I can’t trust Sam’s to do their research either.

I try to buy it when it’s $17 a bag on sale. However the sizes are very inconsistent and it sparks like a firecracker a lot until you get it in the grill ( I use a charcoal starter can) then dump it in the grill after it’s hot.

I think for the price you can’t beat it. Overall it works great and is always great for cooking in my Oklahoma Joe smoker.

I grill a couple of times per month. I have a combo grill and smoker which uses charcoal on one side and gas on the other. I prefer charcoal as the taste is superior to me but use gas on colder days or if I’m in a hurry.

I use regular charcoal briquettes normally but have wanted to try lump charcoal to see what, if any, difference there is with cooking heat, flavor, length of time from lighting to being cook ready, and cleanup.

I was very pleased with the Expert Grilling lump charcoal. I’m not sure why but it seems lighter than briquettes for the same size bag. It handles easy when arranging to light and later when spreading to cook.

I estimated the amount needed pretty accurately for what I was cooking and the type grill and distance between the charcoal and food. I cooked 4 New York strip steaks and added corn on the cob from our summer garden later (we had frozen the corn for this purpose over the summer).

The steak cooked well over the charcoal with few flame ups despite the marbling in the meat. I committed an unforced error, however, by overcooking the steak to “well done” rather than “medium rare” to “medium well” (depending on who was eating the steak in my house).

Given all that, the best part of this charcoal is the flavor. I love charcoal flavor to begin with but the lump charcoal gave something a little extra. I can’t quite put my finger on it (or tastebuds I suppose) but it was a unique flavor that was.

well, extra. I plan to buy and use this charcoal again and would recommend it to anyone wanting to add a little something extra to the taste. Cleanup was easy as well as compared to briquettes.

Expert Grill lump charcoal is a favorite of mine. I always prefer lump charcoal over briquettes, an expert grill makes a pretty good lump charcoal. There’s a good mixture of very large and smaller pieces in the bag with minimal dust and few small fragments.

This charcoal lights easily, and I use a chimney and a little newspaper to get it going. My coals are hot and ready to grill in no time. My food has a great charcoal flavor, and the whole family is satisfied.

“I received product reimbursement in exchange for my honest review. “.

This is good quality charcoal. The lumps are considerably bigger than regular charcoal bags youd get from the fuel station, and theres a lot less charcoal dust in the bag, which means itll burn hotter for longer on the barbecue.

Do remember to factor that into your cooking time you will need to start the fire going earlier and give the charcoal more time to calm down before putting food on the griddles. There are several comments stating that people have received nonBigK stuff.

Im pleased to say on the various occasions Ive bought this normally 3 bags a year the product delivered has always been genuine BigK charcoal. Maybe different sellers are selling different versions. I dont know.

Wanted some good charcoal for the BBQ seasons and this time I decided to go for two 15KG bags from Big K after talking to a restaurant owner. Had the chance to use them twice over the Easter Weekend and I am very pleased.

There is a good mixture of large and smaller pieces so makes it easy to get the right fire and heat. Had no issues fire them up and the heat lasted a lot longer than the average DIY quality ones and I used a lot less as well.

I am planing a much bigger BBQ over the next few weeks so this is the charcoal to have as I will not only need less quantity but also I will be able to maintain high heat for longer time.

I waited till the BBQ season was over to review this. I thought the bag would be done by then, but here were in Dec and I still have some left DWhat a great bag of charcoal. big beautiful chunks, of course there are smaller bits, but Ive been in the UK for three years and this is by MILES the best charcoal I ever got in terms of size.

If you have a charcoal chimny life is easy, lights up quickly with couple of fire starters, the coals stay hot for a good 23 hours Id say of course heat gets lower and lower. No issues with smell or taste with the meat.

I love it, and Ill definitely buy another one next year.

These briquets rule. Love hardwood for the grill, but the mixture of sizes you get with lump hardwood can be annoying and a little more tricky to cook with since you get hot spots. The uniform size of these briquets are great, they light quick with an electric starter, get plenty hot, and burn longer than traditional briquets.

No odd scents, burn clean and gives your foods that nice rich smokey flavor you can’t get from a gas grill. Great price, wish more stores carried these in stock, I had to have a couple bags delivered.

Over the past year and a half, I’ve burned over 50 bags of Royal Oak All Natural Briquets. Over the past several months, I noticed a significant drop in quality. The briquets weren’t well formed, they produced a crazy amount of smoke at startup, and they burned up more quickly.

After contacting Royal Oak, they were gracious enough to send a few coupons for a couple free bags of their charcoal. After finishing the seven bags I had remaining (all of which were of the same poor quality), I used the coupons to pick up a couple bags of their lump charcoal and a couple bags of briquets.

Sadly, the briquets had not improved, and the lump was equally disappointing (nearly 100% gravel). The only reason I give two stars instead of one is that once lit, it smells great, cooks well, and the price is very competitive.

However, the decline in quality is enough to make me start using a different brand.

I remember as a child those grand summertime cookouts when family got together and set up lawn chairs and tables outside in the grass. The centerpiece of the event was the large round grill which was filled up with a large bag of black charcoal, then they were soaked in lighter fluid, set aflame, then let to sit for awhile until they were turning gray.

Hamburgers, hot dogs, and steaks sizzled away and you couldn’t wait until they where done so you could chow down at the table with homemade potato salad. Cooking this way was a seldom enjoyed, unique experience and the food always tasted so much better than you could make on the stovetop or oven.

To complicate matters, these days most people prefer to cook outdoors on propane gas grills. These are convenient, easy to work with, and deliver good tasting grilled food. However, there is no substitute for the old-fashioned charcoal grilled meal.

When you take the time to do it right, nothing else even comes close. Royal Oak has been making charcoal products for a long time and they know their craft. These Natural Hardwood Charcoal Briquets are easy to work with.

They heat up fast and last a long time so you can cook for many people late into the day. I’ve sampled good steak and hamburgers cooked over these and the taste is heavenly. You’ll get those familiar black grill lines imbedded on the meat and that juicy, smoke-tinged flavor is unlike anything else.

These days we don’t cook out very often and most of us use propane grills. But when you use the old style charcoal grill, your cookout will be talked about for days afterward.

I recently received these to try and thought they’d be great for when my husband & I go outlanding with our friends. We have 2 Jeeps that we’ve converted into outlanding vehicles, with rooftop camper and my husband’s Jeep has a pull out kitchen and we have a grill that uses coals/brisquettes.

We’ve always loved using the grill and never knew these even existed! They’re perfect for our camping adventures because they’d ideally cut down on needing as much prep time with seasoning. Well, we used them and the result was interesting.

We could def smell the difference as soon as we opened the bag. It was not a scent I was expecting but you can tell there’s added onion & garlic. Those two carried over to the veggies and chicken we grilled, didn’t taste or smell paprika though.

Not a terrible thing bc in my honest opinion, paprika is more for looks than flavor anyways. There wasn’t extra smoke or anything different about how we needed to grill, but as far as not needing spices bc these have them, that’s not really the case.

These are more comparable to tourpines, they smell good and the scent carries over to the flavor a little bit but not enough to overpower spices used to add flavor. We used a garlic, pepper, ginger & soy blend for flavor and these added the extra layer of scent that made for a unique tasting experience.

Are these a must have? Probably not. Are they unique? Definitely will say they’re unique and would probably be great if you love grilling and experimenting with different scents and ways to add layers to your taste experience.

I’ve been waiting for something like this to come along and I have to say, I’m super impressed at the difference you can taste in your grilled food. I do alot of brining in which I use these particular spices; basil, sage, and thyme, and after grilling chicken breast using this charcoal, it tasted like I had brined the chicken.

It was a huge hit! The 8 pound bag in terms of cost is relatively average. Now that I’ve tried and enjoyed using this charcoal, I’d much rather buy it than the standard. The briquettes are the standard size and one side is just your typical charcoal look and the other side has your spices on them and are brown.

You do have to use lighter fluid to start but I used very little so as to not have a heavy chemical taste or smell. Speaking of smell, once you light the charcoal, it smells amazing! There are also a few more flavor options.

No matter if you season or marinade your food before grilling, the added flavor is just divine.

Kingsford charcoal products are a staple in my household. When I saw these new infused briquettes I couldn’t wait to bring them home to my hubby. My family’s barbecue game is strong and we take grilling seriously.

We got about three uses out of the bag. The BBQ briquettes were easy to light and we’re ready within 15 minutes. Everything burned evenly and smoothly. The smell and taste were authentic and rich. So far we have tried the Basil Sage Thyme with salmon and grilled chicken with excellent results.

The wonderful aromatics from these briquettes just make your mouth water. The flavor boosters really do infuse beautifully. I’m so excited to try all the flavors. Do not be scared to try these out as they are a delight!.

works well, was expecting larger briquettes in size. use with wood splits gotten from here also. the combo is good for long cooks, flavor. was a good purchase especially when free shipping.

Royal Oak Chefs Select is the best we have found. Use it primarily in our offset smoker along with hardwoods. Long , clean burning with minimal ash.

There is no other briquettes I would use, long lasting burns hot when I want hot and burns evenly when burning slow in the smoker!

This bag is a great deal and the briquettes are a good size hardwood charcoal with a cool vent groove in them to allow for airflow so that once they are lit they stay hot for a long time as they burn.

Worked great for fish and veggies on outside grill!.

Clean burning, not allot ash in the bag. Some pieces need to me made smaller to be user/grill friendly.

It’s grilling time. The newer version of Kingsford briquettes, are a better option. Still some retailers only sell the original. Be sure to have lighter fluid, and a bit more patience. Don’t worry these still work, but require a little more dedication.

Also work too, as comparatively, you have to move these to keep heat at an even temperature. That’s not a major headache. Kingsford has been around who know many years. You will be able to find this almost anywhere.

Pricing is very reasonable. I like the taste more of charcoal grills, than the fancy gas ones. Part of this is being traditional, yet those gas tanks and the tubing, can be rather frightening. Charcoal is more easy to regulate the temperature, and I especially love this for kabobs.

Big difference in taste. If this is available, bring your A game.

I am an avid griller and smoker, so I was very excited to try these charcoal briquettes. Typically, I grill meats with regular charcoal briquettes, and I smoke meats with hardwood chunks. I have now found the perfect product for in the middle those two cooking methods.

These briquettes, although enhanced with Pecan wood, will not replace the robust taste of smoking with all lump hardwood, but I don’t think that’s what they were designed to do. Instead, these briquettes are excellent at adding additional flavor in those situations where you would have just used regular charcoal.

I’ve found the best use of these briquettes is grilling steaks over direct heat. Again, the pecan flavor is mild, but it adds another layer of flavor to every meat that you grill. In my experience, chicken and beef absorbs the pecan flavor best.

The great thing about these briquettes is that you get to use them just as you would use the regular briquettes. The light just as easily, and seem to get to the exact same temperature as the standard briquettes.

The only real difference is added flavor. All in all, these briquettes won’t replace my traditional briquettes, or my lump hard wood, but I am absolutely adding them to my grilling tool bag. And, I would recommend that anyone who wants a simple way to add subtle, but delicious, flavor do the same.

In full disclosure, I did receive this item at a discounted price in exchange for my review.

we bought a new bag of Kingsford Match Light a week before Thanksgiving. We have a tradition of grilling our turkey, and have been using Kingsford for almost three decades. This year, however, it did not turn out well.

I set up the grill, a Weber Kettle, as usual, put in the charcoal, AND IT WOULD NOT LIGHT. I finally had to resort to a sizeable dose of charcoal lighter fluid to start the coals, and even then, the coals did not get hot enough to adequately cook the turkey.

I finally had to resort to finishing it on our gas grill, and still ended up with a delayed dinner. I don’t know what happened to Kingsford, but will be looking for another alternative in the future.