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 Make pizza sauce. Empty can of San Marzano tomatoes in a large bowl. Using a potato masher, or your hands, break tomatoes into small pieces. May strain sauce if too watery. Add 1 tsp. of Kosher salt, 2 tbsp. extra-virgin olive oil and ½ tsp. fresh ground pepper. Set aside.
2 Preheat Masterbuilt Gravity Series 560 to 550° F. Lightly oil the cooking grate with olive oil prior to cooking with tongs and a paper towel dipped in olive oil.
3 Flour prep counter and shape ½ of the pizza dough into desired shape for the pizza. Place dough on pizza peel dusted with flour and quickly place dough directly on the grill grate.
4 Close the grill and cook for 2–3 minutes. When dough is lightly browned, flip the pizza dough so the grill marked side is up. Top with pizza sauce and cheese. Add other toppings depending on which pizza you are making.
5 Bee Sting Pizza:
Add sauce, cheese and soppressata, then return to the grill and cook for a few minutes until cheese is melted and dough has browned nicely on the bottom. Remove pizza from the grill onto a rack, drizzle with hot honey and top with fresh basil leaves. Serve.
Cooking for 4 people


  • 28 oz. San Marzano peeled tomatoes, drained
    1 can
  • extra-virgin olive oil
    4 tbsp.
  • kosher salt and fresh ground pepper, to taste
  • fresh pizza dough (room temperature, divided into 2 pieces)
    1 lb.
  • soppressata (sliced)
    4 oz.
  • fresh basil
    12 leaves
  • fresh mozzarella, sliced and patted dry
    12 oz.
  • white flour
    0.5 cup
  • Mike's Hot Honey (to drizzle over pizza, to taste)
  • Kingsford® Charcoal

Credit: Recipe created by Melissa Reome on behalf of Kingsford® Charcoal

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