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A porous but hard material that is approximately 90% carbon content. Charcoal is produced using an oxygen-free process that heats natural wood in order to remove the air and water and to create a carbon product that will burn significantly longer than wood.

A device, a chemical substance, or a small block of material that serves to ignite charcoal briquettes or lumps of charcoal so they become hot coals for grilling food.

This substance is used as a combustible fuel to ignite charcoal briquettes that are being prepared for grilling.

A small charcoal grilling stove that consists of a cast-iron container that may be round, oblong, square, or rectangular in shape.

1. A cooking device consisting of a metal grate or rack placed above hot coals heated by gas or charcoal briquettes.

A utensil used for providing a smoke flavor to grilled foods as they cook. A Smoker Box holds the wood chips that are to be placed over a charcoal or gas fire for the smoked flavor.

A medium-grain variety of rice from Italy that is characterized by its black, charcoal, and rust colored grains.

A method of cooking in which food is placed on a grill directly over a fuel source such as charcoal or wood so that the surface burns or chars slightly.

A grilling unit that uses an electric element to supply a constant heat source. Because there is no flame involved, other fuel, such as gas or charcoal, are not necessary.

Often considered to be an activity at the seashore, clambakes are events that may be picnics or evening parties where clams and a variety of other foods are steam-baked.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

Made from steel that is formed into half-round holders, this type of utensil is designed to roast multiple ears of corn on the cob on grills and open fires.

Different in color from other more common white or grey sea salts, the Hawaiian Sea Salts are harvested from local minerals or lava deposits.

A traditional Asian cooking vessel shaped like a large deep bowl with a long and short handle or two short handles on opposite sides.

A device used for checking the doneness of meat or other foods to ensure that the appropriate and safe internal temperature has been achieved.