📖 Our Story
Kamsi BBQ started in a small backyard in Port Harcourt with one smoker, Igbo spices from my mama's kitchen, and Texas smoke techniques I learned watching YouTube till 2am.
We smoke our brisket for 16 hours, low and slow, with a rub of uziza, suya spice, and love. This is not just BBQ — it's Igbo Spice x Texas Smoke. From Eliozu to GRA, we bring the fire to you.
— Kamsi, Founder