Ole Hickory Pits

Ole Hickory Pits

Ole Hickory Pits manufactures and sells wood burning smoker ovens for use by restaurants, caterers, meat processors, food service operators, contest cookers, clubs and other commercial users.

Ole Hickory Pits use a unique patented circulation method to achieve the heat movement used in the convection ovens. The convection fan system is incorporated into the design of the unit to give a higher degree of consistency to the products you are cooking. With the circulation of both heat and smoke, the product cooks more evenly and similar cuts of meat can finish at the same time. Also, less wood is required because of the circulation of the smoke.

Ole Hickory Smokers are designed to use wood as a source for smoke to give your product it’s own distinct flavor.

Ole Hickory Pits power burner is thermostatically controlled. By using the burner fires the wood up to the desired cooking temperature, then shuts off automatically. As the temperature drops during cooking, the burner rekindles the wood periodically to maintain constant temperature.

Ole Hickory Pits Smoker has designed the units to be as easy as possible to clean. The interior is sloped to allow for the meat drippings to be drained through a 2” pipe drain and collected into the customer’s rendering tank or grease drains. Spray the interior with a de-greasing agent while the unit is warm. Then spray the racks and interior after allowing the de-greasing agent to work for the required time. A degreasing agent may not be required if you use a high-pressure washer on the interior.

Recipes Using My Ole Hickory Smoker

My Latest Recipes

Comments 16

    1. Post
      Author
  1. Malcom, thanks for taking time to read and answer my email. Could you tell me what model the Ole Hickory smoker you are using in your video making brisket burnt ends and does this smoker use just charcoal and wood chunks or is it also gas equipped? Also would you give me your opinion on pellet smokers. Again I would like to thank you for your time and I enjoy your news letters and videos very much. They are outstanding and very educational. Thanks again, Mark Daniel

    1. Post
      Author
    1. Post
      Author
    1. Post
      Author
    1. Post
      Author
  2. Malcom,

    the other day I watched your smoke party wings video on youtube and was wondering of you could tell me where to buy the racks you used to hold the wings? Also, thank you for posting all of the amazing videos.

    1. Post
      Author
  3. Hi Malcom, I recently bought a CTO about two months ago from Ole Hickory. At first I think I was getting lucky because my brisket was coming out awesome. These past few weeks I have noticed that my flat—I place the fat facing up—comes out drier than the rest of the brisket. My first observation was when I started wrapping the meat—I smoke at 250 before I take brisket out at 150 degrees internal temperature, then I wrap and smoke at 220 to 195 degrees internal temp—and noticed the flat was already drying up. I have also noticed the juices aren’t there as much as before and the butcher paper sort of sticks to the flat too. I’ve been known to offer very tender and moist brisket that I’m now panicking because I can’t get the process right. Would you recommend me smoking the brisket with fat cap facing down, and then flip the fat facing up when I wrap at the lower temperature? Your expertise will be much appreciated!

    1. Post
      Author

      I personally wouldn’t change the cooking temp during the process. I want to keep the temps steady through the entire cook.
      But it could just be the brisket. Briskets in the mid-late summer don’t have good fat quality. Briskets in the winter and spring are the best briskets. It has to do with feeding out the cows and when they slaughter them.

  4. Hi! lOve the ole hickory, but how do you clean it? I use a degreaser but may I clean the back of the oven where the heat comes from too with water?

    1. Post
      Author

      After every 2 -3 cooks I scrape out and clean the grease out of the bottom and remove any build up on the sides. Then we clean our racks with a cleaner – but don’t use one inside the cooker.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.