Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 Build a charcoal fire for indirect cooking using Kingsford® charcoal by arranging the coals on one half of the grill’s charcoal grate, leaving the other side void. Adjust the bottom grill vents to bring the temperature to approximately 400°F.
2 Cut kielbasa into 8 to10 1-inch slices. Cut the top ¼ off of each sausage section then set on a cutting board with the ¼-inch section stacked on top of the ¾-inch section. Tightly wrap each sausage stack with a slice of bacon and secure with a toothpick.
3 Place the bacon wrapped sausage sections on the cool side of the grill and cover the grill. Allow the sausage to cook for approximately 45 minutes until the bacon is crisp and browned.
4 As the sausage sections grill, combine the remaining ingredients in a small mixing bowl and blend well. Refrigerate the pimento cheese until ready to use.
5 Remove the bacon wrapped sausage sections and use a fork to gently remove the upper ¼-inch section from the stack while keeping the bacon wrap intact to create a bowl. Stuff the top of each pig bomb with a generous helping of pimento cheese. Chill until ready to serve.
Cooking for 8 people


  • smoked kielbasa sausage
  • bacon
    1 lb.
  • grated cheddar cheese
    1 cup
  • mayonnaise
    2 tbsp.
  • pimentos
    1 tbsp.
  • smoked paprika
    1 tsp.
  • onion powder
    0.25 tsp.
  • granulated garlic
    0.25 tsp.

For safe meat preparation, reference the USDA website.

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