Eat. BBQ. Repeat.

Some people discover barbecue.

Others are shaped by it.

After college, pitmaster Alex Kacere packed up and moved into the heart of the Appalachian Mountains — where winding backroads, wood smoke, and strong community traditions introduced him to a style of cooking that would change his life forever.

It was there, surrounded by mountain culture and the deep-rooted tradition of gathering around smoked meats and live fire, that Alex fell in love with authentic Southern barbecue. What started as a passion quickly turned into a nearly decade-long dedication to mastering the craft.

Over the years, Alex spent countless hours learning the patience and precision behind true low-and-slow barbecue — studying fire management, perfecting smoke profiles, and chasing the kind of flavor that can only come from time, hardwood, and commitment.

Every brisket, rack of ribs, and pulled pork shoulder became part of the journey.

For Alex, barbecue was never just about cooking food. It was about bringing people together, honoring tradition, and creating something worth slowing down for.

Alex and Melissa have two young kids and thats where the namesake Kobo’s comes from! Kobi and Khai (bobo).

Today, Appalachian influence and years of dedication live in every bite served at Kobo’s BBQ — where the smoke is real, the process matters, and the passion runs deep.

This is more than barbecue.
This is nearly a decade of craft, fire, and tradition.
This is Kobo’s BBQ.