New Kingsford Charcoal Briquettes

You’re not imagining things—Kingsford’s switch to the "Sure Fire Grooves" design really did change how their briquettes behave, and for someone who was happy with the old formula, it can feel like a straight downgrade.

Here’s what’s going on and what you can do about it:

What the Sure Fire Grooves Actually Do

Kingsford’s grooves are mainly a marketing + convenience feature:

• More edge surface = more places for flame and oxygen to contact the briquette
• That means faster initial ignition and a bit quicker to reach the “ready to cook” stage
• To achieve that, they often tweak density and composition slightly, which can affect burn time and structural integrity

For someone using a chimney starter, this is almost pointless—you already had reliable, even lighting. The grooves solve a problem you didn’t have, and in exchange you lose some of what you liked:

• They can burn a bit hotter and faster, so total burn time may feel shorter
• The more fragile structure you’re noticing as they burn is consistent with a briquette that’s less dense or more aggressively aerated

Why They Might Feel Worse for Your Style

1. Shorter perceived burn time

You were used to a certain curve: chimney, dump, stabilize, then a long, predictable plateau. If the new briquettes ramp up faster and then fall off sooner, it feels like you’re constantly chasing temps.

1. Fragility when moving coals

If you like to:

• Re-arrange coals mid-cook
• Bank coals for two-zone cooking
• Use them on lids for Dutch ovens

then crumbly briquettes are a real problem. Once they’re mostly ash, the grooves and lower density make them break apart more easily.

1. Dutch oven cooking

Dutch oven work depends on counting briquettes and assuming a predictable heat output per briquette over time. If they:

• Break when you move them
• Lose structure early in the burn

your heat control goes out the window.

About the “Chemical” Taste

• Match-Light / Instant Light briquettes absolutely can impart an off flavor if you don’t let them burn until all the lighter fluid is fully cooked off. Your instinct to avoid them is solid, especially for low-and-slow or more delicate meats.
• The regular Kingsford with grooves (non-Match-Light) shouldn’t taste chemically different once fully ashed over; the main changes are in mechanics (burn behavior), not flavor additives.

Practical Alternatives & Workarounds

Since the old Kingsford formula is basically gone from mainstream retail, you’ve got a few realistic paths:

1. Switch to Lump Charcoal (as you’re considering)

Pros:

• Burns hotter and often cleaner
• Less binder/filler; more “pure” charcoal
• Great for high-heat grilling (steaks, searing)

Cons:

• Less consistent piece size → less predictable heat
• Can burn faster than briquettes
• Not as ideal for long, steady low-and-slow unless you learn its quirks

If you go this route:

• Use a good-quality lump (Royal Oak, Fogo, Jealous Devil, etc.)
• For long cooks, consider a minion or snake method to smooth out the burn curve

2. Switch Briquette Brands

Look for briquettes that:

• Don’t have grooves or “fast light” gimmicks
• Advertise long burn or restaurant / professional use

Common options (availability varies by region):

• Royal Oak briquettes (not the instant light version)
• Weber briquettes (often denser, long-burning)
• Local / restaurant supply briquettes that emphasize long, even burns

These often:

• Hold together better once lit
• Burn longer and more steadily than the grooved Kingsford

3. Adjust How You Use the New Kingsford

If you’re stuck with the grooved stuff for a while:

• Use more gentle movement once they’re fully ashed over; push with a tool rather than lifting when possible.