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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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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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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Pellet Grill Spatchcock Chicken

Try the spatchcock technique to smoke your whole chicken faster and help it stay juicy.

Cooking for 6 people


  • 1 medium-sized roasting chicken, about 5 pounds
  • 4 tbsp. oil (divided)
  • 0.3 cup BBQ chicken rub or seasoning (divided)

1 Food Prep

  • Start by removing your chicken from its packaging, checking the cavity and removing any giblets.

  • Use kitchen shears, sturdy scissors or a chef’s knife to cut all along each side of the backbone, and remove the spine. 
  • Place your chicken cut-side down on a cutting board and press down firmly along the top of the breastbone to flatten it out. Pat your chicken dry.
  • Brush the cut or bone side of the chicken with half of the oil, then season. Flip the chicken over and repeat on the skin side. Tuck the wings in along the thighs to avoid burning the wing tips.

2 Grill Prep

3 The Cook

  • Place the thermometer probe into the thickest part of the breast meat without touching any bones, and position it at the center of your pellet grill.
  • For a rich, smoky chicken flavor, smoke the chicken until it reaches an internal temperature of 165°F. This should take about 2–2.5 hours.
  • When your chicken is at temp, remove it from the grill and allow it to rest for 10 minutes to allow the juices time to redistribute, then cut and serve.

For safe meat preparation, reference the USDA website.

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