“By tuning the fuel (wood and charcoal) to work really well with the hardware (the grill), we could provide an amazing experience that would bring the joy of charcoal grilling to everyone.”
This is where West saw an opportunity: “By tuning the fuel (wood and charcoal) to work really well with the hardware (the grill), we could provide an amazing experience that would bring the joy of charcoal grilling to everyone,” he explains. “But wood and charcoal, you can cook with a much wider range of temperatures and the flavor is so much better.” "The majority of people are cooking at home with propane because it’s easier to work with - despite the annoying propane tanks,” says West. With his mission in place, West founded Spark and began to redesign the grill from top to bottom. The well-built Spark Grill uses compressed charcoal, multiple fans, and connects to an app on your phone to cook your favorite foods at your desired temperature. With Spark, Ben West hopes to bring charcoal grilling back to the mainstream ‘To bring the joy of charcoal grilling to everyone’ So West started out on a journey to rethink charcoal grilling from the ground up: “I was curious what it would be like to redesign the whole grill, and to get this flavorful way of cooking back into the mainstream,” he explains. “We all know that charcoal tastes better, but it’s messy, takes forever to light and is hard to control.”Īnd West isn’t alone in feeling the pain of charcoal grilling - in fact, he found out that 70% of grillouts today are cooked on gas-powered grills. West wanted to bring those flavors to his home cooking and rekindle those fond memories of the endless Nairobi nights in his backyard, “but it was basically impossible” he says. “It brought me back to some of my favorite experiences in Kenya - being outdoors with family and friends and cooking amazing food,” he recalls. When West moved back to the States from Kenya, his passion for charcoal cooking continued to grow and he was fascinated by the number of new, high-end restaurants using wood and charcoal to prepare their meals. “The flames drew people in and created flavors unlike anything I had tasted before.” Designed with phenomenal barbeque in mind, the Low and Slow Briqs deliver incredibly tender, richly smoked meats with 6-8 hours of consistent temps without the fuss.
“We’d escape into the backcountry all the time and that’s really where I fell in love with wood and charcoal cooking,” he continues. Spark Grills’ line of premium, design-forward charcoal grills set out with an ambitious goal: to improve on what is probably the oldest form of cooking known to man.
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