What started as a way to stay home with our growing family quickly turned into something much bigger—a true family business.
During COVID, as his wife Marlee was expecting their first child, Zach purchased his first pellet smoker. What began as a simple hobby quickly turned into an obsession. Countless hours were spent learning techniques, experimenting with flavors, and upgrading equipment—from that first pellet smoker to another, and eventually to his first offset smoker.
That offset smoker is where everything changed.
It sparked a deeper passion for traditional barbecue—dialing in fire management, testing different woods, and perfecting house rubs and the naming of Oak and Ash.
What followed next took things to another level: entering a KCBS Backyard Barbecue Competition in 2023. Zach and his friend Josh went in hoping for a top-three finish in any category—but walked away with a 1st Place Turkey Smoke trophy.
That moment turned a hobby into a mission.
On Labor Day weekend in 2023, Zach, Marlee, Josh, and their friend Chris hosted their first pop-up—and sold out both days. Serving their first trays and seeing the response from the community was all it took. Oak & Ash BBQ was officially born.
In 2024, Zach purchased The Smoke Box from Nashville and began operating regularly out of Chris’s Sales & Service (Proven Auto). It was the perfect starting point to grow the brand and bring high-quality, Texas-style barbecue to Uniontown.
By 2025, the vision expanded even further. Zach signed a lease at 777 McClellandtown Rd, creating a larger space with room for more guests, live music, and an even better overall experience.
That space has also fueled the next phase of Oak & Ash.
Zach has traveled across the country—from Texas to the Carolinas and beyond —learning from some of the nation’s top Pitmasters, including those featured by Texas Monthly and their Top 10 list. Studying their operations, tasting their barbecue, and understanding their process has helped shape the future of Oak & Ash—especially the vision for a full indoor dining experience.
We’re just getting started.
We’re excited to see what 2026 has in store—and we’re grateful to everyone who has supported us along the way.
Continue to follow our journey.
Zach Clabaugh
Owner & Pitmaster
All wood burns—but not all wood delivers the same flavor.
At Oak & Ash BBQ, we use 100% Texas Post Oak as the only wood that touches our 1,000-gallon offset smoker. It’s the gold standard of Texas-style barbecue, known for its clean, balanced smoke that enhances the meat without overpowering it.
To ensure consistency and quality, our wood is shipped directly from Texas on pallets and stored in a 40-foot shipping container to keep it dry and ready to burn.
Because great barbecue doesn’t start on the plate—it starts with the fire.
Oak & Ash BBQ wouldn’t be what it is without the people behind it.
I want to thank our family, friends, loyal customers, and everyone who has supported us along the way—from those who have been with us since the beginning to those just discovering Oak & Ash today. Your support means everything.
A special thank you to the Pitmasters who have helped shape this journey:
Amir - Redbird BBQ (Texas Monthly #4), where I had the opportunity to spend a week in the kitchen learning firsthand
Lane and Jalen - Goldee's BBQ (Texas Monthly #3 currently and previous #1!) All day Brisket Class and showcase of their business
Hector - Palmira BBQ (Texas Monthly #1 outside of Texas).
I’m incredibly grateful for the knowledge, time, and passion these teams shared.
Most importantly, thank you to my family. My Mom, Cara Lynn, who helps with prep, cleanup, and everything behind the scenes—and my Wife, Marlee, for holding it all together at home, and being the smiling face that welcomes you when you visit.
We truly couldn’t do this without you.
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