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KCBS Team Bios
SMOKIN PIMPYear Started: 2015
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
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