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Royal Oaks Charcoal Briquettes

Royal Oaks Charcoal Briquettes

You know when you come home from work and you smell that grill going in the back yard? That is charcoal my friends. Gas just doesn’t smell that good. You might think that charcoal is just for weekends, but it’s easier and faster than you think! I’m Kevin Rathbun from Kevin Rathbun Steaks. I’m here to talk about grilling with charcoal instead of gas. The smell of the charcoal grill is enough to get the whole neighborhood hungry; you can’t do that with gas. Grilling with charcoal produces higher, intense heat than gas. Higher heat is going to sear the meat and lock in that juicy flavor. That’s what’s going to give your food the real hardwood charcoal taste that you’re dying for. Oh that smell is unbelievable. Some people think that grilling with charcoal is just for weekends, but with ridge briquettes, it’s any night of the week. Charcoal grilling is easy and fast. Typically about 15 minutes. They have this unique ridge shape for better air flow, faster startups, and higher temperatures. Once you get the hang of grilling with charcoal, you’re never going to use gas again. Charcoal smokes gas. Easy right? Say goodbye to gas and fire up the grill tonight.

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Looking for a quick and easy way to grill your steak, chicken, or pork with charcoal? Try Royal Oaks ridge charcoal briquettes! The unique ridge shape improves air flow, decreases start up times, and burns at a higher temperature.

Made in America Yes
Package Size 20 lb.
Type Charcoal


Made from select hardwoods, charcoal briquettes offer the best traditional charcoal flavor, long lasting, even burning performance. Charcoal briquettes are approximately 1/3 larger than traditional "backyard" size briquettes, like Royal Oak, for a longer burn to meet the demands of the food service industry.

Due to the manufacturer's filling process, weight variations up to 4 lb. plus or minus are possible. Brand may vary.

  • Made in America

    Made in America

    This item was made in the United States of America.

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