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    
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.
  • 20% off your total order from Sadler's Smokehouse online store.
  • $0.50 off TABASCO Chipotle or any pepper sauce flavor!
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To add or change your team name, please email sphelps@kcbs.us or call the KCBS office at 1-800-963-5227.

Team Name and/or State/Province Abbreviation: MO, TN, etc.


KCBS Team Bios


Year Started: 2015

Team Bio:
I have always enjoyed cooking and eating. I bought a bullet style electric smoker to try my hand at mastering the art of smoking meat. I have tried several different rubs and sauces, then was able to find the right combination. After several failed attempts of Pulled Pork, Chicken and Brisket I finally believe I have come up with a winning combination of temperature and cook times. After talking to a friend we decided to build my own portable smoker. The smoker box is 4ft by 3ft by 3.5ft. It has a lower firebox, and was designed off of a reverse flow theory. This heated baffle in our cooker, acts as a grease pan. The cooking racks are placed on top of griddle.As the meat cooks, the fat renders out. It sears and sizzles on a hot griddle, thus pure magic. The meat stays moist, becomes tender and is flavorful beyond compare. What a winning combination. Green Bay's Smokin Pimp was started in the fall of 2015. We smoke Pork, Chicken and Beef. If you want it smoked, we will smoke it. We have learned that low and slow is the only way to cook! This process allows the meat to break down and melts in your mouth!

Hometown: New Franken
State/Province: WI
Country: US

Most wins in a year:

Biggest Wins:


Website: http://smokinpimp.com/


Official Team Bio/Team of Year Disclaimer*

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