Our story begins in a small town
After 26 years of service with Pitt Ohio Express it was time to retire and for me to embark on a new journey and follow my passion of "low and slow" bbq cooking. Melissa and I have always enjoyed preparing smoked meats for friends and family and after years of experimenting with different flavorings and recipes, we felt like we had something special and everyone seemed to agree. With continuous requests to offer our smoked meats to the public, we set out to find a smoker trailer. In 2013 we started the mobile bbq and spent our days traveling to surrounding local areas to promote ourselves. The NAPA parking lot in Cochranton was the first "home" of our mobile bbq and eventually we expanded to the Diamond in Meadville and other locations in Sandy Lake. We had such positive feedback and the demand for our smoked meats was huge. The amount of requests for catering events like weddings, parties, picnics, was huge and as a result we started looking for a location to set up shop in. I stumbled upon the Park Avenue location one day and knew it would be perfect, the vision for the space it is today came to me immediately. It took six months to revamp the building into what it is today because it was not previously a restaurant. Today it is exactly the space I initially imagined and is perfect for offering my homemade sides, wood fired pizzas and smoked meats.
Ron and Melissa Martin
When it comes down to it, fiddling with temperatures and smoke absorption is small potatoes when it comes down to how the meats actually taste. The low and slow methods utilized in a smoker produce juicier, smokier, and far more tender meats than any other method of cooking.
THE WOOD FIRED BRICK OVEN:
Who says it's just for pizza's? The oven evokes a time when life was a little slower and food was a little better. It allows us to celebrate a style of cooking that is both authentic and family-oriented. Come and see your own creation cooking while you wait!
From our toppings to our meat selections, we only use the freshest of ingredients and the finest qualities and cuts of meat we can find. Using only the highest quality ingredients gives you great tasting food you can count on to be fresh and flavorful every time.
let us cater your next event
.....from backyard birthday parties to saying "I do".
At Smoky Martins BBQ, we realize that every catering need is different. We offer catering for any type of event, big or small and are happy to assist you in customizing a package that is exactly what you need!
Step 1: Choose your level of service
Pick Up: Office, graduation, birthday party style events - call for price
Full Service: Weddings and larger events requiring full service - You pick the menu, and a group of our professionally trained staff will provide service to your guests. Plates, napkins, forks, and condiments are included along with clean up. A 10% service charge is added on full service.
*Upon request we can bring our giant, custom-made smoker complete with firewood to your event. Full service package only.
Step 2: Choose your BBQ
1 Meat & 2 Sides: $12.99/pp
2 Meats & 2 Sides: $14.99/pp
3 Meats & 3 Sides: $17.99/pp
Step 3: Choose Meats
Smoked Beef Brisket
Smoked Pulled Pork
additional $1 per plate
* Alternative Meat
Step 4: Choose Sides
BBQ Baked Beans
Kick Hash Potatoes
Mac & Cheese
Garlic Green Beans
Additional Sides Available Upon Request: Extra Sides, Desserts, and Cookie, Vegetable and Fruit Trays.
Call Smoky Martins BBQ at 814-333-BBQ1 (2271)
Download a copy of our Catering Menu Here!
Ryan King: Kitchen Manager
A graduate of Indiana university of Pennsylvania in 2004, I completed my externship at Nemacolin woodlands resort and spa. I gained much experience in the culinary area by working at Auqeous, inside the new Hotel, Falling Rock. Within the next few years Worked in another Nemacolin restaurant, Lautrec. While at Lautrec I helped gain our 5 Diamonds from AAA and the next year while keeping our 5 Diamonds, we also gained 5 Stars from forbes. After staying on at Nemacolin for 5 years I Moved to Crawford county. Upon moving to Meadville area I became part of Montanas Rib and Chophouse from their opening in November of 2009. After almost 7 years and moving up from a cook to Kitchen Manager it was time to move on and find a new course. I had always wanted to learn BBQ but just hadn't got that far in my career yet. I had heard of Smoky Martin's and Ron Martin from a family member on my wife's side. Through Facebook I reached out to Ron and a few days later we met, while the first Smoky Martin's was still under construction. After that it was a go, I would be coming aboard to help get this concept going. I have certainly been blessed meeting Ron, his family, and the rest of the people that call Smoky Martin's their employer. The sky is the limit for us, I believe we all are excited for what the future will hold for us.