KANSAS CITY BARBEQUE SOCIETY    
FACT: There's been an 18% increase in contest participation by members in the past year    
FACT: 64% of KCBS members own three or more grills/smokers    
FACT: 70% of our members grill-out/cook BBQ more than 25 times per year    
FACT: 56% of Americans report having a smartphone, 77% of KCBS members do    
FACT: 70% of KCBS members use Facebook    
FACT: 55% of members choose charcoal when cooking for leisure    
FACT: 23% of KCBS members work in the food service industry as a restauranteur or caterer    
FACT: Learning from friends, family and at competitions is the best way to improve cooking skills    
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Joining KCBS has its privileges!
  • The official KCBS monthly newsletter, "The Bullsheet"
  • Save $5 when you buy 3 bags of Adirondack Grilling Pellets
  • Access KCBS Preferred Rates at Choice Hotels
  • 10% off all Creekstone Farms® products
  • 10% off any ICEHOLE Cooler or the option to customize your ICEHOLE Cooler with your team or KCBS logo for $50.00.
  • 15% off your total order from Papa Tony's seasonings and ribs.
  • One-day shopping pass at any Restaurant Depot location when you present your KCBS membership card.
  • $6 mail-in-rebate on premium pit-smoked Whole or Sliced Beef Briskets from Sadler's Smokehouse.
  • $0.50 off TABASCO Chipotle or any pepper sauce flavor!
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Meet the KCBS Pros!
Team Name and/or State Abbreviation: MO, TN, etc.

   

KCBS Team Bios

COOL SMOKE

Year Started: 2004
Members:
TUFFY STONE
GEORGE STONE

Cool Smoke competition barbeque team cooked in its first KCBS contest in September 2004, in Lynchburg, Virginia. . Our main goal for that weekend was to turn in all four meats on time, which we did accomplish. At the awards ceremony we were pleasantly surprised to get called to the stage for 2nd place pork and 7th place brisket. We were hooked after that.

Cool Smoke came to be after Tuffy Stone, who co-owns A Sharper Palate (upscale off premise catering company), began to research barbeque. “I was looking for a new culinary challenge. Barbeque cooked with a wood fire really appealed to me. I liked the rich history of barbeque. I loved the simplicity and approachability of this food. It was a food for all to enjoy. It was not pretentious and everyone could relate to it.” This was a departure from the high end foods that had made ASP successful. “Through much research, I learned about pits and cooking techniques. I also learned about bbq competitions. In the summer of 2004, I purchased my first wood burning pit and began to practice. It was a humbling and exciting experience. Learning to cook with nothing but a wood fire is one of the greatest learning challenges I have faced in the kitchen and I had greatly underestimated this cooking process. As I began to learn, I also felt re-energized as a cook and put much time and energy into barbeque.”

Cool Smoke was a name that came to be for two reasons. One was that because we were cooking at lower temperatures, we were cooking a “cool’er temperature. Also ‘Cool Smoke’ was to be relaxed and fun, or -- cool. So Cool Smoke we became, and through hard work and help, we have done well. Cool Smoke has won 10 state championships to date.



Hometown: Richmond, Virginia
Country: US


Most wins in a year: Six Grand Championships

Biggest Wins: First place Pork at the Great American Barbeque Contest Open with a perfect 180; Lakeland, Florida 2007 ; Mobile, Alabama 2007; Nashville, Tennessee.

Sponsors: A Sharper Palate Catering Company



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