“We think we’ve redesigned the experience of grilling with great taste and efficiency in an industry where there’s not a lot of innovation going on,” West said. The Spark Grill retails for a base price of $1,100 on the Boulder company’s website. The grill comes with three charcoal briquette, a cutting board, temperature probes and a 15-foot power cord.
SPARK BRIQS BLUETOOTH
It can fit about 12 burgers and can be connected via Bluetooth to the Spark Grills app, which monitors grill and cooking temperatures. “The data we’ve collected from our app show that Spark customers are grilling twice as much as the industry average, around 55 times a year, or a little more than once a week.” The Spark Grill, which ranges from 250 to 900 degrees Fahrenheit, retails for a base price of $1,100 and has an easy turn dial, cast iron grill gates, electric ignition and no ashy mess. This brings the company’s total raised to $25 million, West said. West said he plans to use the funds to enhance marketing efforts, invest in product development and ramp up production for the upcoming grilling season. Last month, the startup garnered $7 million out of a $12.5 million capital raise with participation from Boulder-based Caruso Ventures and New York-based Lerer Hippeau. So, I thought it would be a much better place for us for the long-term,” West said. “I had known Boulder as the Silicon Valley for food. The entrepreneur moved the company to Boulder in 2019 and put the grill on the market in the summer of 2020. With a team of biomass and food scientists, he developed custom wood and charcoal briquettes that ignite instantly with the turn of a switch - no lighter fluid necessary - and get hot enough for grilling in just a few minutes.
West, now 41, spent three years building the grill. Spark Grills developed custom wood and charcoal Briqs that ignite instantly with the turn of a switch. In 2017 he started developing Spark Grills, a high-tech charcoal grill that marries the flavor of charcoal with the convenience of gas.
“But I learned that 80 percent of grill outs are with propane even though people know that cooking with wooden charcoal tastes a lot better.” “I saw there was this renaissance of going back to wooden charcoal in restaurants across the country, and I really wanted to continue cooking that way myself,” West said. This article first appeared on, a BizWest news partner.Īfter living in Kenya for a couple of years, Ben West fell in love with cooking with wooden charcoal.Īnd when he moved back to his hometown of Portland, Oregon, in 2015 an idea sparked in his mind.
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