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

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  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

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  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.

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  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!

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      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?

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      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.

  5. Malcom,
    First off, I love your channel—and your new set up! Very professional and you always do an amazing job.

    This Ole Hickory has always intrigued me. Can you give a quick comparison of how you think BBQ comes out compared to the BGE (my only Cooker) and a Pellet Smoker? I’ve toyed around with getting something for BBQ and relegating the Egg to mostly grilling.

    Thanks!
    Mike

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  6. Just got my ole hickory ace mm Friday. Do you have any tips for my first cook? Most likely it will be brisket.

  7. Hello Malcolm,
    I have an ‘Ole Hickory CTO and I noticed the temperature reading on the thermostat gauge is 10° lower than the actual cook temp inside the pit. I checked the temp on every shelf with the ThermoWorks Four Channel. It doesn’t look like the built in thermometer can be calibrated? Do you know anything about this?

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      it can be calibrated with a small (watch style) screw driver. If you need help just give OH a call. They’re customer service is great.

      (pull the temp knob off and stick the screwdriver in the middle and it can be adjusted)

  8. Hi Malcom,

    I really enjoy watching your channel and wanted you to know your recipes are easy to follow and fun to make. My smoker is a Yoder YS640 and I really enjoy cooking off of it but I am looking to get something that puts more smoke flavor into the meat, I use to own a 22.5″ WSM and I thought that had really good flavor but I wanted something bigger.

    My question is what are your thoughts on your ‘Ole Hickory and the Gateway Drum? If I were to go with an ‘Ole Hickory what model would be comparable to the Yoder YS640?

    Thank you
    Matt

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      The Gateway is the same size rack as the Weber WSM 22″, but I love the flavor from a drum. If you want authentic bbq flavor, the drum is the way to go. The Ole Hickory is also great at producing a smokey product but the price tag is much more than a drum. For a comparable model size wise to the Yoder you’re looking at a JW model. It’s probably a little more expensive than the Yoder.

      1. Malcom,

        Thank you very much for the feedback.

        How would you rate the smoke flavor profile from The Ole Hickory to the Yoder YS640? Also does The Ole Hickory have a cover to leave it outside? I never leave my Yoder outside but that is on the competition cart and easy to move around. I watched a YouTube video with you and another gentlemen (Mark?) and he made it seem The Ole Hickory is a beast to move around.

  9. Malcom,

    Thank you very much for the feedback.

    How would you rate the smoke flavor profile from The Ole Hickory to the Yoder YS640? Also does The Ole Hickory have a cover to leave it outside? I never leave my Yoder outside but that is on the competition cart and easy to move around. I watched a YouTube video with you and another gentlemen (Mark?) and he made it seem The Ole Hickory is a beast to move around.

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