As chefs with a deep love for grilling, we faced a common problem – the lack of lump charcoal that met our standards for both quality and affordability. The options were either too pricey or perpetually unavailable, leaving us hungry for a solution.

Determined to bridge this gap, we embarked on a mission to find the ideal wood. Our quest led us across North America, where we stumbled upon White Quebracho, an Argentinian hardwood famed for its unmatched strength. This discovery sparked a new era in grilling.

Our passion fueled rigorous research and development. In labs and kitchens, we meticulously crafted and tested until we achieved our vision. The result? TrillChef's lump charcoal – easy to ignite, intensely burning, and flavor-enhancing.