Troy's Background
From Marines to Meats
Discipline Meets Smoke
Troy Johnson's path to becoming a respected pit master started in the United States Marine Corps. Serving as a cook (MOS 3381) from 1983 to 1989, he learned that quality isn't negotiable — every detail matters, every time.
After his service, he applied those same military standards to BBQ. Over 50 years of smoking, catering, and refining his craft have built something that can't be faked: instinct, patience, and a palate that knows when it's right.
Today, Troy runs West 52 BBQ with his family — a proud husband and father whose commitment to great food and treating every customer like family has made West 52 a fixture in Shorewood, IL.
Early Beginnings
Troy's love for BBQ started before the military — learning traditional smoking techniques and family recipes that would later become the foundation of West 52 BBQ.
USMC Service (1983–1989)
Troy served his country as a cook in the United States Marine Corps (MOS 3381). Military service ingrained discipline, precision, and an uncompromising commitment to consistency — values he carries into every smoke session.
50+ Years of Mastery
After the Marines, Troy dedicated himself to perfecting BBQ. Decades of cooking, catering, and experimenting turned him into a true master of the craft. Every smoke is built on that foundation.