Kingsford Put Garlic, Onions, and Other Spices Directly Into Its New Charcoal

Kingsford says the flavored briquets are made with 100 percent real spices.

Kingsford Signature Flavors Briquets
Photo: Courtesy of Kingsford

Barbecuing veterans may have a preferred type of charcoal to use for their grill. Different briquets can hold heat differently or, depending on the materials, can impart different flavors by using woods like mesquite, applewood, or hickory.

Of course, another way to add flavor to your grilling is to add seasonings — and it's not particularly difficult to sprinkle on something like garlic or chili powder. But now, Kingsford says, hey, let us do the work. The popular charcoal brand has launched new barbecue briquets that have additional seasonings mixed right in.

Kingsford Signature Flavors is described as "an innovative line of flavor boosters [that can] take grilling to new heights with rich, full-bodied flavor and aroma." The briquets come in three varieties — Garlic Onion Paprika, Basil Sage Thyme, and Cumin Chili — all of which are said to be made with 100 percent real spices.

"We're excited to bring this innovative, new offering to the category to help grillers create even more memorable experiences around the grill," Ram Gopalakrishnan, marketing director at Kingsford, said in the announcement. "Grilling is a sensory experience, and we're taking it to a new level with the real spices of these Signature Flavors. Whether you're a beginner or pro, Signature Flavors charcoal briquets, pellets and flavor boosters will level up any barbecue."

Kingsford Signature Flavors Hardwood Pellets and Kingsford Signature Flavors Flavor Boosters
Courtesy of Kingsford

Beyond being sold in different flavors, these products are also available in different formats: the Charcoal Briquets are your classic squares, the Pellets are specifically designed for pellet grills, and finally, the Flavor Boosters can be added to any pre-lit charcoal to give it an added pop.

The whole idea does sound intriguing, but a lingering question seems to remain: Does adding seasoning to briquets actually make food taste better or does it all just go up in smoke? As they say, flavor is in the eye of the tongs-holder.

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