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.

Read More

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.

Read More

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.

Read More

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.

Read More

Let's get grilling

Grilling Oysters, Clams and Mussels


Shucking oysters is not difficult to learn. Be sure to hold the oyster in a towel or wear a glove to protect your hand. You can also place the oyster on a cutting board for stability. Hold the oyster cupped side down, flat side up for shucking. Using a sturdy oyster-shucking knife, place the tip of the knife in the thicker, tapered end of the oyster, near the hinge. Rock the knife back and forth to insert it, then twist the knife to pop the oyster open. Next, insert the knife fully to carefully scrape the muscle from the upper shell, then lift the shell off. Similarly, use the knife to cut the muscle from the lower shell. Be careful not to spill the juice from the cupped shell below – it’s delicious and helps cook the oyster when grilling.


For grilling hard-shelled mollusks, you want to set up a hot single-zone fire. Place the clams, mussels, or shucked oysters directly on the grill and close the lid to retain heat. There’s no need to turn them. When the clam and mussel shells pop open and the meat is juicy and plump, they’re done. Oysters are done when they are opaque and cooked through, but not dried out. Remove shellfish from the grill and serve immediately. Discard any shellfish that doesn’t pop open. Generally speaking, discard oysters and mussels that don’t open after 5 minutes, clams that don’t open after 10 minutes. That’s a long time, and the bad ones will stand out easily versus all the rest that have already opened.

Grilling Shrimp and Scallops


Rinse the deveined shrimp or scallops in cold water, pat dry with a paper towel and season to your liking. Though not necessary, the easiest way to grill shrimp and scallops is to skewer them on metal skewers or bamboo skewers that have been soaked in water (skewer them lengthwise so they lie flat on the grate). Another option is to place them inside a nonstick or oiled grilling basket. Never cram shellfish tightly on a skewer; make sure there’s enough room for air to circulate between each piece.


For grilling shrimp and scallops, you want to set up a two-zone fire. Clean, preheat, and oil your grill grates before cooking. Grill shrimp for two to three minutes per side, turning halfway through cooking, until the shrimp curls and turns pink. Grill scallops on one side for two to three minutes, then flip them and grill for about 30 seconds or until the meat is opaque and well caramelized. Although they cook quickly, if the shrimp or scallops begin to burn, move them to the cool side of the grill.

Grilling Lobster and Crab


For grilling lobster or crab in the shell you want to set up a medium-hot two-zone fire. Rinse the lobster or crab in cold water, pat dry with a paper towel, then brush it with oil. When the grill has reached a temperature of about 240° to 250°F, place the lobster or crab bottom side down on the warm side of the cooking grate (not directly over the coals). Grill with the lid on until the shell is bright red and you can see juices seeping from the shell, about eight to ten minutes for a 1½-pound lobster or crab. You don’t need to turn it. Remove it from the grill, allow it to cool down for a few minutes, then serve.

Cooking for 4 people


  • oysters, clams, mussels, shrimp, scallops, lobster or crab

For safe meat preparation, reference the USDA website.

Our Reviews

0 /5
0 Reviews
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 112.02ms
  • bvseo-msg: HTTP status code of 404 was returned;

Adventurous Eats

Take your taste buds outside their comfort zone with these unexpected twists on grilling favorites.


Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.