EMBER & OAK · AUSTIN, TEXAS
Fire Has Always Been Our First Ingredient
The story of Ember & Oak, from a backyard smoker to an Austin institution.
COLE WHITFIELD
FOUNDER & PITMASTER
A Fire Kept Burning
2011
It started with a 55-gallon drum smoker in a backyard in Dripping Springs, feeding neighbors on Sunday afternoons.
2014
What began as word-of-mouth turned into a weekend food trailer parked outside a South Austin brewery.
2017
Lines out the door led to our first brick-and-mortar — a converted feed store on the east side, pit built by hand.
2020
We doubled down on post oak and patience, sourcing beef directly from Hill Country ranches within 100 miles.
2023
Ember & Oak opened its second dining room and private event space, built around the same pit philosophy that started it all.
TODAY
Still smoking low and slow, still family run, still serving Austin one brisket at a time.
The People Behind the Smoke
COLE WHITFIELD
FOUNDER & PITMASTER
MARISOL REYES
EXECUTIVE CHEF
DANTE BROOKS
HEAD PITMASTER
AUBREY LIN
GENERAL MANAGER