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 two-zone cooking, placing pre-heated Kingsford® charcoal briquets on one half of the grill’s charcoal grate to create a hot and a cool zone. Add 2–3 chunks of your favorite smoking wood to the charcoal, replace the main charcoal grate and adjust the bottom vents to bring the temperature to 400°F.
2 Cut potatoes into 1/3-inch thick French fries. Rinse fries well with water then toss with olive oil, salt and garlic powder. Place fries in a vegetable grilling basket and set onto the hot side of the grill. Allow fries to grill while flipping frequently until golden brown on all sides, approximately 15 minutes. Move grilling basket to the cool side of the grill. Cover the grill and allow the fries to continue cooking for another 15–20 minutes until tender.
3 Once fries are cooked through, place gravy in a small saucepan and set onto the hot side of the grill. Allow the gravy to warm through, approximately 4–5 minutes.
4 Assemble the poutine by laying out fries on a serving platter then topping with cheese curds and gravy before serving.
Cooking for 4 people


  • large russet potatoes
  • olive oil
    2 tbsp.
  • kosher salt
    0.5 tbsp.
  • garlic powder
    1 tsp.
  • 14.5 oz. beef gravy
    1 can
  • cheese curds
    0.5 lb.
  • vegetable grilling basket

Credit: Clint Cantwell

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