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Meet Eugene Warren of Smoked Cheeze BBQ

Today we’d like to introduce you to Eugene Warren.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Well, I always been a bask yard warrior on the grill. I’ll invite family and friends over for food, drinks and laughs. And I’ll try different recipes. They will eat and for the most part, they would like what I cooked. They will encourage me to sell my food, but the confidences wasn’t on the level yet. So Covid 19 happen to all of us in 2020 and at that time, I was working on my 7th year with Southwest Airlines as a ramp agent. It was a good company to work for but they was asking people to take time off. So, I did. Plus, I have to make sure my mother was ok and safe as this Pandemic going on. I took leave in May and stayed in the house like everyone else. I had nothing but time on my hands, so I grilled, smoked and cooked food. I gave most of my food away to my family and friends. But they keep on tell me you should sell dinner. I thought for a long time.

Finally, I got the courage to do it. And I must say, it was a good move for me. I sold out. It surprised me that I did that good. The brisket and my Mac n cheeze was my number 1 seller. I have to tell you, it took me years to master and understand how to trim brisket and smoke it. Mac n cheeze as well. Ribs, Chicken, pulled pork, whole turkey and hams. I Master it all. So. A few months go’s by. And I decided to leave SWA and cash out my savings plan. Then Started Smoked Cheeze BBQ LLC. And became a Pit Master. My vision for my company was to cater to people that don’t want to be on the grill and get dirty. Well as bring southern BBq cooking back to Baltimore. Like, whole pig, brisket, pulled pork, beef and pork ribs. But on a small and intimate scale. When it’s like that. My opinion is, the food feels and tastes genuine. So now it’s cookout season and people caught on to what I’m trying to do. I am grateful for the support of my family and friends, well as the community. My saying is…”there’s no end game. You have to love it to do it. Keep pushing!”

We all face challenges, but looking back would you describe it as a relatively smooth road?
Well… Challenges comes in different forms. People, places and things are the elements that everyone faces. Sometimes when I do sell dinner. Location is the key, some people don’t follow though with the agreement you both made elements of the weather. Don’t get me wrong. I will cook in the rain but I don’t like to… if you’re a true Pit Master. Rain is only a speed pump. The price of food goes up and down. You try to make a profit and please the customers at the same time but they can be challenging sometimes.

Thanks – so what else should our readers know about Smoked Cheeze BBQ?
The business I created is Southern BBQ. It’s an art of cooking the fight its way back to people’s stomachs and hearts. I’m a mobile Pit Master. I have a 250 gallon tank (smoker) and 42sq in grill on my tailor. I smoke all types of southern food. But my specialty is Brisket and my smoked Mac n cheeze. I’m most proud of is me, myself. I stepped out on faith and did what in my heart. And try not to allow different distractions. I take pride in my food and work effect. And I like to please my customers and make sure they are satisfied with my service. I want people to know it’s about quality then quantity and it’s about the passion first before money. Money will come but your produce and your brand should leave a great impression on people that you serve.

Do you have any advice for those just starting out?
Love what you do and be focus on your business and not everyone one else’s. It’s a marathon not a sprint. Put passion over money. The money will come. Be patient in what moves you want to take. Last but not least, your dream is your dream. Don’t allow people, places and things to dictate your dream. Remember, your dream is not everyone else dream. Stay true to you.

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Image Credits
Eugene Warren

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