The Kings of Fire: Who Makes the Best Charcoal?

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.

As the barbecue market matured, a demand for high-performance, specialty charcoal grew. In Texas, B&B Charcoal carved out a niche by emphasizing quality and tradition. Known for their taglines like "The expert's choice" and their classic, no-frills packaging, B&B became a go-to for competition pitmasters and backyard enthusiasts who wanted a reliable, clean-burning fuel. Their Texas-sized XL lump charcoal and their 100% natural hardwood briquettes, particularly those made from oak, offered a noticeable step up in quality from mass-market brands.

The new millennium saw the rise of the "super-premium" category, catering to the most discerning grillers using high-end ceramic kamado cookers. FOGO, which stands for "For Our Grillers Only," entered the market with a focus on sourcing massive, single-piece chunks of dense Central American hardwoods. Their signature black and yellow bags promise a product with minimal dust and an exceptionally long, clean burn, perfect for the low-and-slow cooking that kamado grills excel at.

This premium market was further ignited by Jealous Devil. This brand sourced its lump charcoal from one of the densest woods on the planet—Quebracho Blanco, or "axe-breaker," from Paraguay. This incredibly dense wood results in a charcoal that burns hotter and longer than almost any other, with a uniquely subtle flavor profile. Packaged in striking, resealable bags, Jealous Devil positioned itself as the luxury choice for those who demand the absolute best performance from their fuel.

Five Things Most People Don't Know About Charcoal & Its Makers

1. Many Store Brands Are Made by the Big Guys. If you've ever bought a store-brand bag of charcoal from a major retailer like Walmart or Home Depot, there's a very high probability it was produced by Royal Oak. As one of the largest charcoal manufacturers, Royal Oak has a massive private-label operation, producing charcoal to the specifications of various retailers. While the quality may differ slightly from their own branded bags, you're often getting a product from a trusted name at a lower price.

2. "Restaurant-Grade" Isn't a Regulated Term. You'll often see bags of lump charcoal, particularly from premium brands like FOGO or Jealous Devil, labeled as "Restaurant-Grade." This is purely a marketing term. There is no official governing body or standard that defines what makes charcoal worthy of this title. Companies use it to imply their product consists of large, dense chunks that burn hot and long, which is what commercial kitchens demand.

3. The "Big Green Egg" Charcoal is Rebranded Royal Oak. For years, owners of the iconic Big Green Egg ceramic cookers have sworn by the brand's official lump charcoal. However, if you read the fine print on the back of the bag, it has historically been produced and packaged by Royal Oak. While the specific blend of hardwoods might be proprietary to Big Green Egg's specifications, the manufacturing expertise comes from one of the industry's largest players.

4. Charcoal Can Be Made from Coconuts. While wood is the primary source for grilling charcoal, some of the cleanest-burning and most eco-friendly briquettes are made from compressed coconut shells. Brands like Coshell or FOGO's coconut briquettes are prized for their incredibly low ash production, consistent burn, and neutral flavor profile, making them ideal for certain types of grilling where the pure flavor of the food is paramount.

5. The Hole in a B&B Briquette is for More Than Looks. The signature two-holed design of a B&B briquette, which looks like a button, is a deliberate piece of engineering. This channel through the center of the briquette increases the surface area exposed to oxygen. This allows it to light faster and burn more evenly and consistently across the entire briquette compared to the traditional pillow-shaped briquette which can sometimes ash over on the outside while the center remains unlit.