Rolling Ember
Rolling Ember BBQ truck at golden hour with oak smoke drifting from the offset smoker

Today · 11a–2p · Downtown — sample stop

Smoke moves. So do we.

KC-style BBQ off a 500-gallon offset, parked somewhere new every day. Catch the truck at lunch, catch it at the taproom, or book it for your own crowd — because when the burnt ends are gone, they're gone.

This Week's StopsBook the Truck
5 Years RollingNew Stop Every DayKC-Style Burnt EndsCommissary in North KCCatering Books 3–8 Weeks OutWhen It's Gone, It's Gone

Find the Truck

This Week's Stops

The schedule posts Sunday night and windows can shift with weather — when they do, we say so here first. Show up early: the smoker decides when service ends, not us.

Monday

Smoker day — no service. We're trimming brisket and loading the offset for the week.

Tuesday

  • 11a–2p

    Office park — College Blvd corridor

    Look for the truck by the main lot entrance.

Wednesday

  • 11a–2p

    Office park — Northland

    Pulled pork plates move fast on Wednesdays.

Thursday

  • 4p–9p

    Taproom — River Market area

    Evening service 'til the burnt ends run out.

Friday

Today

  • 11a–2p

    Downtown — sample stop

    Burnt ends usually gone by 1p.

  • 5p–9p

    Taproom — Northland

    First night of rib racks — Fri & Sat only.

Saturday

  • 8a–1p

    Farmers market — Northland

    Ribs SOLD OUT most Saturdays. Early bird eats.

Sunday

Truck's resting — unless you've booked it. Sundays are private-event days.

Book a Sunday →

When the burnt ends are gone, they're gone.

One smoker, one overnight burn, no restock. That's not marketing — it's physics.

Bring the Truck to You

Catering

The fans found us at lunch stops. The smart ones booked us before their event season filled up. Catering books 3–8 weeks out — pick a lane below and start the inquiry.

Rolling Ember BBQ catering spread laid out on a serving table

Office Drop-Off Trays

from $16/head

Hot trays at your door — burnt ends, pulled pork, sides, and buns. You handle the line, we handle the smoke.

  • 15-person minimum
  • 1–2 weeks lead time
  • Delivered across the KC metro
Start an Inquiry

Full-Service Events

from $24/head

The truck and crew roll to you. Live service window, full menu, and the smell of oak smoke doing your marketing.

  • 50–400 people
  • 3–6 weeks lead time
  • Corporate, block parties, taproom takeovers
Start an Inquiry

Weddings

custom quote

Custom menu builds, tastings at the commissary, and a service plan that fits the venue — not the other way around.

  • Book 8+ weeks out
  • Tastings included
  • Plated or truck-window service
Start an Inquiry
Night service at the Rolling Ember BBQ truck window under string lights
The offset smoker open with brisket over glowing embers

The Rig

One Truck. One Smoker. Zero Shortcuts.

Five years ago we welded a 500-gallon offset onto a trailer, parked it behind a commissary kitchen in North KC, and started chasing lunch crowds. The smoker — we call her Ember — burns oak all night so the truck can roll at dawn.

Everything on the board comes off that one pit. That's why the schedule matters and why sellouts happen: there's no freezer full of backup brisket, no second truck, no shortcuts. Just smoke, a route, and a line that knows to show up early.

Lock In Your Date

Book the Truck

Event type, date, headcount, where — that's all we need to start. We answer every inquiry within two business days with menu options and a real quote.

Catering books 3–8 weeks out (weddings 8+). We answer every inquiry within two business days.

From the Line

What the Regulars Say

“I have the schedule bookmarked and I'm not ashamed. Chased the truck across three stops last month — the burnt-end sandwich is worth every block.”

Dana W.

Downtown lunch regular · Sample review

Straight Answers

Questions From the Line

What happens when it rains?

Light rain, we serve — the awning's big and the smoker doesn't care. Lightning, high wind, or ice, we cancel the stop and post it here and on socials by 9am. Taproom stops usually move indoors instead of cancelling.

Why do you sell out so often?

One smoker, one overnight burn, no restock truck. We load Ember with everything she holds and when a cut runs out, it's out for the day. We'd rather sell out honest than serve brisket that sat in a warmer since Tuesday.

Can I book the truck for a private event?

That's the best way to guarantee your burnt ends. Full-service events run 50–400 people with a 3–6 week lead; office drop-off trays start at 15 people with about a week's notice. Start with the inquiry form above.

How far ahead should I book catering?

3–8 weeks for most events, 8+ for weddings (tastings take a smoker day). Spring and fall weekends go first — if your date is fixed, don't sit on it.

How do I know where the truck will be?

This week's schedule is always at the top of this page — it posts Sunday night. Windows can shift with weather or a private booking; when they do, the schedule here updates first.

What can I pay with?

Card, tap, and cash at the window. Catering invoices can be paid by card or check.