Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling


1 Prepare grill for 2-zone cooking, placing pre-heated Kingsford® charcoal briquets on one side of the grill’s charcoal grate to create a hot and a cool zone. Adjust bottom vents to bring the grill temperature to approximately 400°F.
2 Wrap each donut half tightly with 2 slices of bacon. Place bacon wrapped donut halves on the cool side of the grill and place the cover on the grill. Allow them to cook for approximately 15 minutes until the bacon is browned and crisp. Remove bacon wrapped donut halves from the grill and set aside.
3 Form ground beef into 6 small patties and season both sides liberally with Kosher salt and ground black pepper. Grill patties on the hot side of the grill for 3–4 minutes per side until they reach an internal temperature of 160°F, adding a slice of cheese to each during the last minute of cooking.
4 Remove the patties from the grill and place each one on a single bacon wrapped donut half. Top with second bacon wrapped donut half and insert a toothpick to hold the sliders together. Serve immediately.
Cooking for 4 people



  • glazed donuts (sliced horizontally to create a bun)
  • bacon
    24 slices
  • ground beef (preferably an 80/20 blend)
    1.5 lb.
  • kosher salt and ground black pepper
  • cheddar cheese, 6¼ x 2½ inch each
    6 slices

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.

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