Real wood smoke. Real patience. Every brisket, every rack of ribs cooked low and slow until it's exactly right. No shortcuts. Ever.
Our Story
Marcus Webb spent 15 years perfecting his craft at BBQ competitions across Kansas and Texas before opening Ember & Oak in 2019. The philosophy has never changed: real wood, real smoke, and never rushing the cook.
Every day starts at 4am when the smokers are loaded. By the time you walk through our door, those briskets have been cooking for 14 hours. That's not a marketing line — it's just how it has to be done.
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