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Yes. Ole Hickory Pits utilizes the ETL listed mark from ITS, which is universally recognized throughout the U.S. and Canada. Ole Hickory Pits has chosen ETL over UL as its testing provider because of their quick response to individual needs. For more information about ETL and Intertek Testing Services call 1-800-WORLDLAB, click HERE to visit... Read more »

Are Ole Hickory Pits listed for sanitation, gas and electric?

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The answer is simple: it can make money for you. It can increase your profitability by increasing your sales, while decreasing your expense and improving your productivity. The goal of every business is to make a profit. Equipment purchase decisions are based on, among other things, return on investment; that is, the return your business... Read more »

Why should I buy an Ole Hickory Pit?

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Genuine Barbecue is meat that has been slow cooked using the heat and smoke of burning wood or charcoal at a low temperature. The smoke is absorbed into the meat during the cooking process giving it a tender texture and distinct smoked flavor. Favorite meat products, wood type, sauce and seasoning vary by region, but... Read more »

What is “Genuine Barbecue?”

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P 265 Burners Unscrew pipe union right below the gas control valve. Unplug the wires from the gas control valve, blue on top, white, and red on bottom. The green ground wire is next to this all by itself. Also unplug the orange spark wire from the ignition module. Unscrew the pilot tube fitting from... Read more »

Conversion Kit Instructions

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For Lower Temperature Place left index finger at wide end of pointer, but close to hub. Insert screwdriver in pointer slot and turn slowly clockwise. Adjust to proper setting. For Higher Temperature Place left index finger at wide end of pointer, but close to hub. Insert screwdriver in pointer slot and turn slowly counter-clockwise. Adjust... Read more »

How to Calibrate the Thermometer

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Adding the centrifugal upblast exhaust fan The SMOKE EVACUATOR option that can be added to the OLE HICKORY PITS smoker needs to have a centrifugal up-blast exhaust fan installed (normally on the roof directly above the smoker). This exhaust fan is what pulls the smoke out of the smoker to prevent the smoke from going... Read more »

Adding the Exhaust Fan

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The following line drawings give information for typical smoke evacuator installations. View this PDF file to download these useful instructions: Download

Smoke Evacuator Installation

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Purpose The purpose of the smoke evacuator system is to remove the smoke directly from the cooking chamber when the doors have been opened, preventing smoke from entering the kitchen or food processing area when the doors are opened. This allows the operator to add or remove product in a relatively smoke-free environment. Operaton The... Read more »

Smoke Evacuator Operation

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The exhaust fan used with the smoke evacuator should comply with local codes and be rated at around 700 CGM for models EL-ES, EL-EC, EL, EL-IB, SSM or SSG. Please contact your sales representative or our service department for help with compatibility. The exhaust fan should be rated at around 1100 CFM for models EL-ED,... Read more »

Exhaust Fan

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