Smoke on the Water

Maybe it was too many jalapenos in the salsa or too much cayenne in the chili, but one morning on top of Snowshoe Mountain an idea arose from the chili fumes that it was a shame that the capitol city of West Virginia did not have a chili cook-off.

Looking around the festive tents and spiced-filled air of Snowshoe's Fire on the Mountain, local chili guru, Chris Canfield noticed two things. One, the large number of chili cooks from the Charleston area. And second, an annoying blond who kept complaining about Charleston being lame because the city didn't have a chili cook-off. After a hefty helping of both - Canfield approached fellow chili cooks and mentors Archie Chestnut and Mel Fletcher.

The three agreed that it was a shame that with all the Charleston Chili cooks competing in regional cook-offs, the capital city should put on a show for the rest of the state. With this idea, the three approached then Charleston Mayor Kemp Melton, who was also a fan of chili - mainly his wife's Mae's chili.

With the Mayor and City Council's full support an idea began to take shape. Add a committee of dedicated volunteers who worked year-round planning everything from porta-potties to cooks' receptions and the recipe for success was beginning to look good.

The big push came when John Smallridge of Steak Escape heard about the event and offered to be the main sponsor, helping fund the prize money and costs for the tents.

So to make a big splash the event organizers decided to offer one of the largest cash prize for first place on the East Coast - $5,000!!

In addition, the overall theme Canfield pushed through the initial year was to produce an event where chili cooks are treated like royalty - big prizes, fun activities for cooks and welcome packets unmatched in the region - the result - Charleston has grown to be one of the region's largest and favorite chili cook-offs from participants and festival-goers.

In 2001, the International Chili Society (ICS) awarded the fast success of the cook-off with a regional status. Regional cook-offs are the events that the nation's top chili cooks participate in - with the winner going to cook at the world championship.

How does Charleston compare to the world's? Pretty well if you ask Canfield, who represented Fire on the Mountain in recent years in cooking at the World's competition. Overall, West Virginia is fast becoming recognized as a chili cook mecca and Charleston's Smoke on the Water is right in the middle of the action.