In the world of barbecue, the choice of charcoal is as personal and fiercely debated as any cooking decision. It is the first ingredient, the very soul of the flavor. While dozens of brands line the shelves, a handful of manufacturers have consistently risen to the top, earning the loyalty of pitmasters through quality, consistency, and a deep understanding of fire and smoke. These titans of the industry—Kingsford, Royal Oak, B&B, FOGO, and Jealous Devil—represent a fascinating cross-section of American ingenuity and global artisanship, each with a unique history that shaped the way we grill today.
The history of modern charcoal is inextricably linked with the rise of the American automobile. The most iconic name, Kingsford, wasn’t founded by a pitmaster, but by Henry Ford. In the 1920s, Ford was looking for a way to use the immense amount of wood scraps from the production of his Model T cars. He enlisted the help of a chemist, Orin Stafford, who had perfected a method for turning this wood waste into compressed blocks of charcoal, or “briquettes.” The company was originally named Ford Charcoal, and the operation was overseen by Ford’s relative, E.G. Kingsford, whose name eventually graced the bag. They built a vertically integrated system that not only made cars but also the fuel for America’s new favorite pastime: the backyard barbecue.
For decades, briquettes were the undisputed king. But another family-owned company, Royal Oak, was building its legacy. Founded in the 1950s and still privately owned, Royal Oak became a giant by mastering both forms of charcoal. They are one of the largest producers of lump charcoal—the purist’s choice, made from simply charring whole pieces of wood—in addition to being a primary competitor to Kingsford in the briquette market. Their focus on sourcing American hardwoods like oak and hickory has made them a staple for those seeking a classic, robust smoke flavor.