A Journey Through the History of Cooking Outside
Outdoor cooking's beginnings trace back to a time when cooking over an open flame was the sole method for preparing meals. Anthropologist Richard Wrangham estimates that this practice began almost two million years ago. It represented a significant advancement in human evolution, not just improving the flavor of food but also contributing to better nutrition and the surplus energy needed for brain development. During the Paleolithic era, roughly 200,000 to 40,000 years ago, early humans constructed basic hearths using stones arranged in circular formations.
While approximately three billion individuals globally still rely on open fires for cooking, the typical American's exposure to fire-starting is limited to the backyard grill. Today, around 60 percent of grill sales in the United States are gas-powered, eliminating the need for fire-starting skills. The remaining grills are charcoal-based, often using charcoal briquettes ignited with lighter fluid and a match. Once ignited, the briquettes transition from black to gray, indicating readiness.
The idea for charcoal briquettes originated from a unique camping experience in the early 1900s led by industrialist Henry Ford. Ford, along with companions Thomas Edison, Harvey Firestone, and John Burroughs, embarked on annual camping trips from 1915 to 1924. Their camping setup included vehicles, chauffeurs, a chef, refrigerated kitchen trucks, dining tents, a gas stove, and even a rotating dining table for 20—a group they humorously called the Vagabonds.
In 1919, Henry Ford, seeking timberland for his Model Ts, brought along Edward Kingsford, a Michigan real estate agent, on a trip. Following the journey, Kingsford assisted Ford in acquiring 313,000 acres of Michigan timberland and establishing a sawmill and parts plant. However, these operations produced significant waste in the form of stumps, branches, sawdust, and twigs, which Ford disliked leaving unused. To address this, Ford adopted a process developed by Oregon chemist Orin Stafford, creating charcoal briquettes from sawdust, wood scraps, tar, and cornstarch.
A briquette factory was designed by Thomas Edison, positioned next to the sawmill, and managed by Kingsford. This facility produced 610 pounds of briquettes per ton of waste. Initially, the briquettes had limited popularity, primarily selling to smokehouses. However, Ford started promoting them in the 1930s by marketing "Picnic Kits" containing briquettes and a portable grill, ideal for cooking meals during road trips in a Ford Model T.
Ford Charcoal Briquets and Picnic Kit Display in a Hardware Store, 1938
The outdoor barbecue trend didn't truly take off until the 1950s, coinciding with the rise of lawns, suburban living, and the introduction of the Weber grill. The brainchild of welder George Stephen, who worked at the Weber Brother Metal Works near Chicago, the Weber grill revolutionized outdoor cooking. Stephen's innovation involved slicing a metal sphere in half, adding legs to create a kettle-shaped grill. This design not only prevented ash from contaminating the food but also offered superior heat control compared to existing grill models. The success of the Weber grill led to a 35 percent increase in Kingsford's briquette production almost immediately.
Since the 1960s, various types of grills and cooking setups have emerged, including propane barbecues and fire-clay smokers. Throughout this time, outdoor gatherings remained a significant part of everyday life. However, it wasn't until the late 1990s that outdoor kitchen cabinet manufacturers made their debut. The concept of creating a built-in space capable of accommodating all grilling essentials for a seamless experience appealed to homeowners. This innovation allowed them to socialize with ease while preparing meals, eliminating the need to carry utensils and grilling tools back and forth.
“The Vagabonds”
Edward George Kingsford, left, and Henry Ford were cousins by marriage.
Ford Charcoal Briquet Picnic Kit Grill, 1935-1945
The original grill was marketed as "George's Barbecue Kettle." After creating the initial version, Stephen made many changes, including the addition of wheels and a taller lid as well as coating the body with a porcelain enamel to keep it from rusting. Read more about the original Weber grill here.
