William Guillermo Tischina Jr., known across the barbecue world as Smokin’ Willy T., has taken a path few could have imagined. His barbecue journey began not in a smoke-filled kitchen, but during a dark chapter of his life. After years in retail and facing a personal crisis, he found himself at rock bottom, ready to give up. With a gun in his hand and nowhere left to turn, he cried out to God for help—and got an answer that would change his life. He walked away from the brink and into the fire, literally, diving into barbecue as a full-time pursuit.
What started as a hobby soon evolved into a life-changing passion. He honed his craft at respected barbecue establishments such as Pinkerton’s Barbecue, Tin Roof BBQ, Loro in Houston, and Talyard Brewing. Today, he serves as a consultant at Schulze’s Bar-B-Que in Rosenberg, Texas, helping elevate the menu to a craft-style barbecue experience under the guidance of owner Teresa Schulze-Mielsch.
Willy T.’s experience spans more than just the smoker. He’s lent his expertise to Texas A&M’s Camp Brisket and Camp BBQ, served on the “Life of a Pitmaster” panel thanks to John Brotherton, and appeared on well-known podcasts such as Beyond the Smoke, The Abe Delgado Podcast, and I Crush BBQ Show.
He’s also been a fierce competitor in the BBQ world, cooking with teams like H-Town Smokers, Pitts and Spitts, Pitmaker, and Team Mexico. But one of the most meaningful experiences in his career came through Operation BBQ Relief. During Hurricane Harvey, Willy T. and his team helped serve 175,000 meals in just two weeks to families devastated by flooding. That effort led to a spot in the 2018 Houston Livestock Show and Rodeo BBQ Cook-Off, where his team placed 3rd overall. In 2019 they won Grand Champion and followed that with a Reserve Grand Champion title in 2020.
Through Team Mexico, he connected with his heritage and cooked in international competitions, helping the team become the first international group to place in the top 3 at the Houston Rodeo Cook-Off. He also earned recognition as the KCBS Pitmaster Ambassador to Canada and brought U.S. pitmasters to Monterrey BBQ Fest—Mexico’s first major BBQ festival.
Willy T. has competed in nearly every major U.S. barbecue event, including Memphis in May, The American Royal, The Jack Daniel’s Invitational, and the biggest festivals across San Antonio, Austin, and beyond. Internationally, his journey has taken him to Hong Kong, the Philippines, Cabo, Costa Rica, Puebla and Monterrey in Mexico, Australia, Sweden, and England.
To Willy T., barbecue isn’t just food—it’s healing, connection, and joy. Whether trimming meat or tending a fire, he finds meaning in the ritual. And now, his purpose includes mentorship. He dedicates time to teaching the craft to people battling addiction, helping them rebuild their lives through patience, discipline, and fire.
He credits much of his success to mentors like Ronnie Killen, John Brotherton, Victor and Julio Howard, and George Shore of Pitmaker. In 2024, a chance encounter on a cold night in Maldon, England—sleeping next to a pit because of a booking mix-up—led to a partnership with Russ Jaques and legendary sausage maker Bill Dumas. Together, the three launched Smoky Rebel North America, a clean-label seasoning brand born in the UK and now expanding into global markets.
This August, Smokin’ Willy T. will take the stage at the Smoke and Fire Festival in Maldon, England, representing Schulze’s BBQ and showcasing Smoky Rebel’s bold flavors. From there, he’ll travel to Denmark to partner with Max Vium Jensen at the WBQA World BBQ Championship.
What began as a cry for help has turned into a worldwide journey powered by brisket, faith, and fire. Smokin’ Willy T. has truly become a global ambassador of Texas barbecue
The fire that once saved his life now fuels a legacy that burns brighter than ever.
Interview with Smokin’ Willy T: From Rock Bottom to Global Pitmaster
William Guillermo Tischina, better known as Smokin’ Willy T., is a world traveler, barbecue connoisseur, and pitmaster extraordinaire. In addition to his global travels—which have taken him to Hong Kong, the Philippines, Cabo, Costa Rica, Puebla and Monterrey in Mexico, Australia, Sweden, and England—he currently serves as a consultant at Schulze’s Bar-B-Que in Rosenberg, Texas. There, he works alongside owner Teresa Schulze-Mielsch to revamp the menu and elevate the flavor profile into craft-style excellence. Whether trimming brisket or seasoning ribs, his passion is evident in every detail.
Texas Barbecue: Tell us your name and how your BBQ journey began.
Smokin’ Willy T: Hello, my name is Guillermo Tischina Jr., but most folks know me as Smokin’ Willy T. I’ve been a pitmaster for nearly two decades. Barbecue started as a hobby while I was working in retail, but life took a hard turn. I hit rock bottom. One night, with a gun in my hand, I cried out to God for help. That moment changed everything. I walked away from the path I was on and leaned into barbecue—something I loved. I never imagined it would become a career that would take me around the world.
Texas Barbecue: Where did your path take you professionally?
Smokin’ Willy T: I’ve had the honor of working at some great spots—Pinkerton’s Barbecue, Tin Roof BBQ, Loro in Houston, and Talyard Brewing. I currently serve as a consultant for Schulze’s Bar-B-Que in Rosenberg, Texas, working with owner Teresa Schulze-Mielsch to revamp the menu, especially the brisket, and elevate it to a craft-style level.
Texas Barbecue: What else have you been involved in?
Smokin’ Willy T: I’ve helped at Texas A&M’s Camp Brisket and Camp BBQ and was part of the “Life of a Pitmaster” panel thanks to John Brotherton. I’ve also appeared on multiple BBQ podcasts, including Beyond The Smoke, The Abe Delgado Podcast, and I Crush BBQ Show.
Texas Barbecue: Tell us about your competition background.
Smokin’ Willy T: I’ve competed with H-Town Smokers, Pitts and Spitts, Pitmaker, and Team Mexico. The most impactful team experience was Operation BBQ Relief. During Hurricane Harvey, we served 175,000 meals in just two weeks. That showed me how powerful a hot meal can be. In 2018, our team was invited to the Houston Livestock Show and Rodeo. We placed 3rd overall that year, then won Grand Champion in 2019 and Reserve Grand Champion in 2020.
Texas Barbecue: How did Team Mexico come into play?
Smokin’ Willy T: Being of Mexican heritage, I was honored to join Team Mexico. In 2022, we became the first international team to place in the top 3 at the Houston Rodeo Cook-Off. We also competed at Grillmasters in South America and placed 3rd overall. At Monterrey BBQ Fest, I helped bring U.S. pitmasters to Mexico’s first BBQ festival. I was also named KCBS Pitmaster Ambassador to Canada.
Texas Barbecue: You’ve cooked in a lot of places. What are some highlights?
Smokin’ Willy T: I’ve cooked in California, Chicago, Pennsylvania, and major competitions like San Antonio, Austin, Memphis in May, The American Royal, and the Jack Daniel’s Invitational. Internationally, I’ve cooked in Hong Kong, the Philippines, Cabo, Costa Rica, Puebla and Monterrey in Mexico, Australia, Sweden, and England.
Texas Barbecue: What does BBQ mean to you now?
Smokin’ Willy T: I BBQ because it brings me joy. Watching people enjoy my food, sitting next to a fire, trimming meat, seasoning it, and smoking it to perfection—it’s everything to me. BBQ is like life. Sometimes it has to go low and slow so you can really appreciate what’s happening.
Texas Barbecue: What are you focused on today?
Smokin’ Willy T: I mentor people battling addiction and teach BBQ to anyone willing to learn. I want to pass this craft on to the next generation. With time and patience, anyone can learn to master fire, smoke, and meat.
Texas Barbecue: Who were some of your mentors?
Smokin’ Willy T: Ronnie Killen, John Brotherton, Victor and Julio Howard, and George Shore with Pitmaker. Each of them shaped my journey.
Texas Barbecue: What’s next?
Smokin’ Willy T: I’ll be representing Schulze’s BBQ and also showcasing Smoky Rebel, a clean-label seasoning company, at the Smoke and Fire Festival in Maldon, England. I’m now a partner in Smoky Rebel North America alongside Russ Jaques and Bill Dumas. After that, I’m off to Denmark to compete in the WBQA World BBQ Championship with Max Vium Jensen.
Texas Barbecue: Any final thoughts?
Smokin’ Willy T: If I can contribute anything, it’s to show people that BBQ can change your life. It saved mine. Now, I just want to help others find their fire. The fire that once saved my life now fuels a legacy that’s burning brighter than ever. If you want to follow my journey or hear more of my story, I’ve also been featured on podcasts like Beyond the Smoke, The Abe Delgado Podcast, and I Crush BBQ Show. Stay tuned—big things are still cooking.
