PECOS Pro

Will Andrews

Q + A

Tell us a little about yourself, where are you from and how did you get into the BBQ industry?

On the streets they know me as Rolling Bones Barbecue. I like to say I’m the head bone roller, but it’s really my wife Virginia who makes it happen. We met at Lockn Music Festival and I’m still in her phone as “Will Lockn.” My friends know me as Will. I grew up in the kitchen with my mom. She taught me how to use a smoker, and she learned from her dad. He was a carpenter who kept a smoker bolted to the bed of his truck, rolling from job site to job site with smoke rolling behind him. I was terrible at smoking, but highly motivated… mostly because in high school we realized we could drink margaritas by the pool as long as the smoker was going. So we cooked a lot of bad ribs circa 2012. Then I spent 5 years as a vegetarian... long story... and one Thanksgiving my mom convinced me to smoke a brisket and I was officially back on the meats. Rolling Bones started shortly after as a way to document what I was learning. That turned into popups, events, teaching, products, and now a bigger ecosystem around helping people cook better over live fire and in ways that feel natural to them.

Why is Charleston where you decided to plant the Rolling Bones roots?

Charleston stacks a lot of things I like. Food, water, hunting, history. Those are the reasons why we stayed. We originally moved here to renovate an old house my aunt bought in the 90s. It was in rough shape, holes in the floor, holes in the roof, a funky pink tile bathroom. Along the way, Charleston got its hooks in us. Now the smoker lives in that courtyard, and we’re cooking live fire BBQ in a part of the country that has had its share of major fires. Pretty sure this house burned down in the 1800s because I’ve seen it on early maps, and then it’s gone one year and back the next… so I keep a fire extinguisher and blanket nearby. We’ve built great friendships here and it feels like home.

What is it about Pecos that makes you excited to work with our product?

I’ve been using the table for a couple years, so I didn’t have to force it into my setup. It solves a real problem. When I’m cooking outside, whether shooting content or working a festival, having a clean, organized workspace keeps me focused on the cook instead of improvising. It’s the right height, cleans easy, travels well, and can take a beating. I’ve broken things people say can’t be broken… the table’s held up. It’s in my videos because it’s actually what I use. I bought it before I knew the PECOS crew, so the partnership feels natural and really good. I also like that they’re focused on building bombproof gear that helps people do stuff outside.