Gas grills are easier. We’re not going to pretend otherwise. They heat up in minutes, maintain consistent temperature, don’t throw smoke, and never need babysitting. Most KBBQ restaurants in Houston use them, and honestly, the food is usually fine.

So why did we go with charcoal?

The Honest Answer

Because it tastes different, and we think that difference matters.

Maplewood charcoal burns at 800-900°F - hotter than most gas grills can manage. That heat is what gives you the sear: crispy edges, caramelized marinade, the slight char that makes you want another bite. Gas can cook meat. Charcoal transforms it.

There’s also the smoke. Not a lot - maplewood burns relatively clean - but enough to get into the meat and your clothes and honestly probably the ceiling tiles. That smokiness isn’t something you can replicate with gas. It’s either there or it’s not.

The Tradeoffs

Charcoal takes longer to get going. We can’t use lighter fluid because it leaves a chemical taste, so we’re lighting these things the old-fashioned way and waiting for them to ash over properly before any meat hits the grill.

The coals need constant attention. Our staff manages heat zones throughout service, rotating fresh charcoal in, moving pieces around based on what’s cooking. It’s more labor, more training, more things that can go wrong.

And yeah, it’s more expensive. Good maplewood isn’t cheap.

Why Maplewood Specifically

Maplewood hit the sweet spot: high heat, clean burn, subtle sweetness that complements the galbi and bulgogi without competing with them. It’s sourced from North American hardwood forests - not the most exciting detail but worth mentioning since people ask.

The Name

Kol is just the Korean word for coal. We didn’t overthink it. The charcoal is the whole point of what we’re doing differently, so we named the place after it.