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 In a small bowl, combine the spices. Rub on all sides of the pork and set aside.
2 Soak a few handfuls of Kingsford™ Wood Chips with Hickory for about 30 minutes in warm water before placing on top of the coals.
3 To prepare the grill for smoking, configure charcoals using the snake method, and add Kingsford™ Wood Chips with Hickory along the line of coals.
4 Place a foil pan with hot water in the center of the snake. 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.
5 Place the pork shoulder fat side up on the rack, cover with the lid, and bring the temperature up to a constant 250°F, using the vents to regulate the temperature. If your grill doesn’t have a temperature gauge, use a digital thermometer.
6 Check the temperature of the grill every hour, adding more charcoal and wood chips as needed to maintain temperature.
7 Smoke for 8–9 hours, or until the internal temperature of the pork reaches about 205°F. Carefully remove from the grill and let rest for at least 15 minutes before shredding into large chunks.
8 Using tongs, 2 forks or fingers to shred pork. Set aside 2 cups of pork. Add liquid from slow cooker to remaining pulled pork for desired moistness. Cover and refrigerate or freeze for another use.
9 To make Bud-Razz Chipotle BBQ Sauce, combine all ingredients in medium saucepan; bring to a boil over medium-high heat; boil 5 minutes, stirring constantly. Reduce heat and simmer 15 minutes. Gently stir ½ cup BBQ sauce into 2 cups pulled pork.
10 To make Burgers, heat grill to medium using Kingsford Charcoal. Gently combine ground pork, ground beef, beer and favorite BBQ seasoning; form into 6 (1-inch thick) burgers. Grill 5 minutes per side, until internal temperature reaches 160°F. Top each burger with slice of cheddar cheese, let melt.
11 Place burgers on bottom buns; spoon about 1/3 cup pulled pork with BBQ sauce onto each burger. Top each with 1 slice bacon and a dill pickle plank. If desired add more BBQ sauce, then close sandwich with top bun.
Cooking for 6 people


Pulled Pork

  • Smithfield® boneless pork shoulder roast
  • BBQ seasoning blend
    0.25 cup
  • Budweiser beer*
    0.75 cup
  • liquid hickory smoke
    1.5 tsp.

Bud-Razz Chipotle BBQ Sauce


  • Smithfield® fresh ground pork
    1 lb.
  • 80% lean ground beef
    1 lb.
  • Budweiser beer*
    0.25 cup
  • BBQ seasoning blend
    2 tbsp.
  • sharp cheddar cheese
    6 slices
  • sandwich buns with sesame seeds, toasted
  • Smithfield® peppered bacon, cooked crisp and drained
    6 slices
  • dill pickle planks

For safe meat preparation, reference the USDA website.

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