Grilling over an open fire is the oldest method of cooking known to man. Frontier food was
prepared over glowing wood embers and was characterized by its hearty flavor and inviting
aroma. It was over those traditional fires that “Cowboy Cuisine” was born.
In the late 1930s, Roland Crace took a different approach to making charcoal. He combined
efforts with a local Ohio brick kiln operator and made charcoal by a production method.
Stacking, setting, and burning kilns under control allowed for year-round, scheduled productions
and the development of a local market.
When brothers Don and Joe Crace took over, they decided to expand throughout the Southeast,
and in 1970 started producing Mesquite flavored products. Over the next twenty years, the
company developed many product lines and marketed them to a worldwide customer base.
Natural Lump Charcoal
In 1992, Cowboy Charcoal was formed to specialize in natural lump charcoal. The company
built a state-of-the-art, environmentally compatible, wood-retort plant in Albany, KY. For over a
decade, the Crace brothers produced and marketed hardwood lump charcoal to a wide range of
industrial, foodservice, wholesale, and retail accounts.
Cowboy Charcoal Company continues to be a premium natural lump charcoal, with many of its
products proudly made 100% in the United States of America.