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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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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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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Smoked Pig Bombs

Bacon and pimento cheese ramp up the flavor of these smoked kielbasa appetizers that deliver savory excellence in every bite.

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Cooking for 8 people


  • 1 smoked kielbasa sausage
  • 1 lb. bacon

Pimento Cheese

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

1 Food Prep

First, combine the pimento cheese ingredients in a small mixing bowl and blend well. Then, refrigerate until ready to use.

Next, cut the kielbasa into 1” slices. Cut ¼” off of each sausage section and place it on top of the remaining ¾” section to create a kielbasa stack. Finally, tightly wrap each kielbasa stack with a slice of bacon and secure with a toothpick.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 400°F (Medium Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place the bacon-wrapped sausage sections on the cooler side of the grill, and cover the grill.
  • Allow the sausage to cook for about 45 minutes, until the bacon is crisp and brown, and the kielbasa reaches an internal temperature of 160ºF on a digital meat thermometer.

  • Remove the bacon-wrapped sausage sections and use a fork to gently remove the upper ¼” 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 the pimento cheese.
  • Place the ¼” section back on top of each pig bomb.
  • Chill until ready to serve.

For safe meat preparation, reference the USDA website.

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