CHARCOAL 101: A MATTER OF TASTECooking with charcoal adds depth and complexity to the flavor of whatever you are cooking. Think of it as the first ingredient of your recipe and open up a world of delicious opportunities that will delight and inspire.
Best for general use. Briquettes provide stable, even heat for burgers, brats, dogs, and standard grilling fare.
Best for fast-cooking yakitori, thin cuts of meat and seafood. Log charcoal keeps the grill hotter, longer.
Best for high heat cooking like steaks, kabobs, and veggies. Lump charcoal adds a new dimension of flavor.
Create hotter and cooler areas on the grill so you have options while you are cooking. Load 75% of your charcoal on one side and just 25% on the other. Move your food from one zone to the other as needed to get the perfect result every time!
If you have lumps or logs left over, use tongs to place them in the charcoal bucket with some water and attach the lid to extinguish them before they burn away. Once cooled, drain any excess water and ash so they will be ready to go next time.