The key to reduced meat shrinkage is maintaining a stable cooking temperature. With the combined actions of the thermostat, racks, flue, and convection system, Ole Hickory Pits eliminates hot and cold spots in the cooking chamber. This ensures that the proper cooking temperature is maintained throughout the cooking process. Therefore, meat retains more of its own natural juices resulting in more pounds of serviceable product. Extra pounds mean extra profit!
- Are Ole Hickory Pits listed for sanitation, gas and electric?
- Can I install an Ole Hickory Pit indoors through a wall?
- Do I have to burn wood?
- Does the burner require L.P. or Natural Gas?
- How can Ole Hickory Pits reduce meat cost?
- How can Ole Hickory Pits save labor cost?
- How do I clean an Ole Hickory Pit?
- How do I know which model I need?
- How economical are Ole Hickory Pits to operate?
- How is temperature regulated?
- Is training required to operate an Ole Hickory Pit?
- What is the Ole Hickory Pits return policy?
- What about electrical requirements?
- What about safe operation?
- What do you mean by Wood Burning Barbecue Pits?
- What is a convection fan system?
- What is “Genuine Barbecue?”
- What types of wood can I use?
- Why should I buy an Ole Hickory Pit?
How can Ole Hickory Pits reduce meat cost?
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