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


Set Masterbuilt Gravity Series to 450°F.


Season turkey legs with barbecue rub or chili powder and grill them hot and fast on all sides but still raw in the middle, about 8–10 minutes.


Separately in a large aluminum tray, add chicken stock, apple cider vinegar, vegetable oil, onions, tomatoes, jalapeños, chipotle pepper, dried chiles, and all dried spices into the vessel. Stir and mix together until well incorporated.


Remove turkey legs and reduce Gravity Series to 300°F. Add grilled legs to the braising mixture, making sure the legs areas submerged as possible.


Smoke at 300°F for 2 hours, or until the leg meat easily pulls from the bone.


Remove from the Gravity Series and allow the legs to cool until they can be easily worked with.


Pull off the meat from the legs and shred.


Increase Gravity Series to 350°F. Strain the braising liquid into a heat-safe pot. Place the pot directly on the grates and reduce liquid by half, about 8–10 minutes.

9 Pour a small amount of liquid into the shredded turkey and set aside.

Add a cast iron pan or skillet onto your Gravity Series. Dip your corn tortilla into the braising liquid and add directly to the cast iron pan or skillet.

11 Scatter the entire tortilla with cheese. assemble turkey meat, cilantro,and white onion on one side of the taco. Fold taco over itself.

Crisp on both sides, about 3–5 minutes, and remove from Gravity Series to a plate. Garnish with cilantro and serve immediately with a side of braising liquid for dipping.

Cooking for 4 people


  • turkey legs
  • chili powder or BBQ sauce
  • chicken stock
    32 oz.
  • apple cider vinegar
    0.25 cup
  • vegetable oil
    0.25 cup
  • large onion, cut into large chunks
  • red tomatoes, quartered
  • fresh jalapeño, quartered
  • chipotle pepper
  • dried ancho chiles (seeds removed)
  • dried guajillo chiles (seeds removed)
  • dried thyme
    1 tsp.
  • marjoram
    2 tsp.
  • dried oregano
    2 tsp.
  • ground cumin
    1 tbsp.
  • ground ginger
    1 tsp.
  • bay leaves
  • cinnamon stick
  • garlic, whole
    2 cloves
  • salt, to taste
  • corn tortillas
  • cilantro, chopped
    1 bunch
  • white onion, finely chopped
  • shredded cheddar cheese
  • lime, cut into 4–6 wedges

Credit: Recipe created by Jean-Paul Bourgeois on behalf of Kingsford and Masterbuilt

For safe meat preparation, reference the USDA website.

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