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 charcoals using the snake configuration, and add soaked Kingsford™ Wood Chips along the line of coals. Place a foil pan with hot water in the center of the snake.
2 Light about eight briquets in a chimney. When ready, pile all of the lit coals at the head of the charcoal snake. The coals will burn down slowly as the meat cooks.
3 Inject pork shoulder evenly with injection solution. Apply a generous amount of dry rub onto the meat.
4 Place pork shoulder fat side up on the rack, cover, and bring the grill temperature up to a constant 225–250°F, using the vents to regulate heat.
5 Check the temperature of the grill every hour, adding more charcoal and soaked wood chips as needed to maintain heat.
6 Smoke for about 8–9 hours or until the internal temperature of the pork reaches about 205°F.
7 Paint the shoulder with half of the barbecue sauce in the last 20 minutes of cooking. Carefully remove and let rest for at least 15 minutes before shredding into large chunks.
8 Make the french fries according to package directions. If they are not seasoned well enough, add a little bit of salt when they come out of the oven.
9 To make the poutine, use a double thick layer of aluminum foil, and bend it up on the sides to create a large boat. Pile the fries inside and top with the cheese curds. Mix 1 pound of pulled pork with the remaining sauce, and add to the poutine.

Place the whole thing on the grill just until warmed through and the cheese is melted. Serve immediately.Note: If you’d prefer to make your own fries, peel 1½ pounds potatoes and cut into sticks. Soak in water for 1–2 hours; then rinse and dry well. Heat three inches of vegetable oil in a pot. Fry twice; the first time for about 3–5 minutes until softened but still pale (drain and dry), and the second time for 3–5 minutes, until golden brown. Season to taste with salt.

Cooking for 4 people


For the pork injection

  • apple juice
    0.3 cup
  • water
    0.25 cup
  • sugar
    0.25 cup
  • kosher salt
    2 tbsp.
  • Worcestershire sauce
    1 tbsp.

For the pork dry rub

  • dark brown sugar
    2 tbsp.
  • white sugar
    0.25 cup
  • paprika
    0.25 cup
  • garlic salt
    3 tbsp.
  • kosher salt
    3 tbsp.
  • chili powder
    1.5 tsp.
  • dried oregano
    0.5 tsp.
  • cayenne pepper
    0.25 tsp.
  • cumin
    0.5 tsp.
  • black pepper
    0.5 tsp.

  • pork shoulder
    7 lb.
  • KC Masterpiece® Original Barbecue Sauce
    0.75 cup
  • frozen crinkle cut french fries
    2 lb.
  • kosher salt, to taste
  • cheese curds
    0.75 cup

For safe meat preparation, reference the USDA website.

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