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 Divide sausage into four even portions and flatten each section into a disk. Lay one egg on each disk then gently form the sausage around the egg so that it is entirely encased. Place the egg and water into a shallow bowl and whisk to combine. Add the flour to a second bowl and the breadcrumbs to a third. Roll each sausage-covered egg in flour, then coat in egg wash, then cover with breadcrumbs.
3 Place the Scotch eggs on the cool side of the grill, cover the grill, and allow them to smoke for 20–30 minutes until the sausage is cooked through (it should be firm to the touch) and the breadcrumbs are lightly browned. Remove the Scotch eggs from the grill and serve immediately.
Cooking for 4 people


  • hardboiled eggs (peeled)
  • sage breakfast sausage
    1 lb.
  • flour
    1 cup
  • eggs
  • water
    1 tbsp.
  • seasoned breadcrumbs
    2 cup

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.

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