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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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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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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The Kingsford Difference

Kingsford has been fueling legendary grills since 1920, and we’re still America’s #1 charcoal for good reason. Our briquets light faster, burn longer, and deliver the high heat you need for exceptional results. Whether you’re searing steaks or savoring smoky flavors, one thing’s for certain — nothing beats the original.

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Recipes

Chicago-Style Char Dogs

This decked-out hot dog is an original Windy City creation. Add the extra step of grilling, and it’s a backyard sensation.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

  • 4 all-beef hot dogs
  • 4 hot dog buns

Hot Dog toppings

  • 2 tbsp. yellow mustard
  • ¼ cup bright green sweet pickle relish
  • ½ small white onion, diced
  • 2 small Roma tomatoes, cut into thin wedges
  • 4 dill pickle spears
  • pickled sport peppers, to taste
  • celery salt, to taste

1 Food Prep

First, butterfly the hot dogs by slicing them lengthwise without cutting all the way through. 

Next, get your hot dog toppings together so they’ll be ready when the hot dogs come off the grill. Cut the 2 small Roma tomatoes into thin wedges, and dice ½ of a small white onion.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 400°F (Medium Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Gently open the butterflied hot dogs and lay them flat on the grill.
  • Cook for about 2 minutes on each side, until charred in spots and hot throughout.
  • Grill the buns quickly over the coals for about 1 minute, until they’re lightly toasted.
  • Place 1 hot dog on each bun and top with ¼ of the toppings. Add sport peppers to taste, then sprinkle with the celery salt.
  • Repeat with the remaining hot dogs and serve immediately — hot off the grill.

For safe meat preparation, reference the USDA website.

Reviews
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39 Reviews
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