Charcoal-grilled food tastes better. BURDY makes it easy.
The glow, the smell, the craft of building a coal bed, the flavor that only comes from real fire. Charcoal is not just another way to cook. It's a better, more satisfying way to cook.
Better shouldn't be reserved for the weekend or require a 20 lb bag of dusty charcoal, thirty minutes of waiting, and irritating ash cleanup. Real fire should fit real life.
We reengineered the charcoal ritual from the ground up — ignition, startup, fuel, and cleanup — so every part works together. A starter grate that ignites inside the grill. A fan-driven, patent-pending airflow system that directs heat right onto the coal bed. An integrated ash bin you empty once every ten cooks. And pre-portioned coconut charcoal that pours straight from the box. The result is a grill you reach for on a Tuesday, not just a Saturday.
The name says it: BURDY is a mash-up of its two founders' names — Bo Moody and Ted Burdett. Bo and Ted met while advising a mutual friend's business and quickly bonded over food, design, and entrepreneurship. Over the years since, they've collaborated on a run of projects together — including several Kickstarter campaigns that were funded and fully delivered.
Ted works from Chicago, Bo from the Bay Area. In 2020 they started testing fan-powered grills, working through prototypes until they were convinced their grill was ready for charcoal-lovers everywhere. Their driver is simple: a love of cooking over real fire, and a sincere desire to share the joy — and the taste — of it with everyone else.
We're building BURDY in the open. Follow along as we share the story, the design, and the first cooks — explainer videos, social posts, and behind-the-build notes will land here through the summer.
