Ole Hickory Pits

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Our Office Will Be Closed
Thursday & Friday, November 25 & 26
In Observance of Thanksgiving
May You Have A Blessed & Safe Holiday!

The key to delicious barbecue is in the cooking method.

Our slow-cooking smokers create a controlled environment that produces moist,
tender, mouth-watering meat time after time.

Free yourself from the worry and hassle of continuously having to watch your cooker for flare-ups.

Reclaim valuable time by using our simple, hands-free approach to cooking.

Ole Hickory Pits has been a pioneer in the barbecue business since 1974.

We produce equipment for all commercial applications…from the small "mom-and-pop" operator to large chain restaurants and meat processors.

Our "state-of-the-art" equipment uses modern technology to help you produce genuine old-fashioned barbecue.

We make a variety of sizes for indoor and outdoor use as well as mobile trailer models.

So come on in and have a look around. We think you’ll agree that Ole Hickory Pits has the most to offer in commercial barbeque smokers.

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LYNCHBURG, Tenn. (October 23, 2010) - QUAU from Brimfield, Ill., claimed the title of Grand Champion at the 22nd Annual Jack Daniel’s World Championship Invitational Barbecue held in Lynchburg (pop. 361), Tenn., on Saturday October 23.
As Grand Champion, QUAU received $5,000, and braggin’ rights as winner of the most prestigious barbecue contest in the world and the chance to come back in 2011 to defend their title. QUAU also finished first in the pork ribs category.
“I’m in shock—this is my sixth year here and we’ve done well in the past and we’ve done not so well and to win is just awesome,” Chief Cook Mike Wozniak said. “It’s the best competition you could ever want to win. It’s a once in a lifetime thing.”
To compete at “The Jack,” domestic teams must win a state championship with at least 25 teams or a competition of 50 teams, or win one of the premiere barbecue competitions that qualify a team for an automatic berth.
“After competing weekend after weekend and year after year on the professional barbecue circuit, competitors have truly mastered the art of grilling and present some of the world’s most outstanding meats and flavors,” said Lynne Tolley, KCBS-certified barbecue judge and great-grandniece of Jack Daniel. “Competitors truly bring their best as witnessed every year at “The Jack.” We are thrilled to congratulate QUAU for being named the best of the best in Lynchburg today.”
The BBQ Guru from Warminster, Pa., also also finished strong as the Reserve Grand Champion, taking home a cash prize of $2,500

This Gamble Really Paid Off!
Harrah's Tunica held the first ever Smokin' Aces BBQ Championship ofering $20,000 in prizes September 16-18, 2010. When the smoke cleared, Natural Born Grillers out of Southaven, Miss., took the Grand Champion and Rib Category titles along with the prizes of $4,000 and $1,000 respectively. They also came in 2nd in Whole Hog, 2nd in Beef, 4th in Shoulder and 4th in Exotic.

Sarge Davis of Whole Hog Cafe also came in 4th in Whole Hog.
Way To Go Teams!

Steve Francis of Pinkie’s in Hermosa Beach, Calif., was recently the focus of a new TV pilot called, “Where Firemen Go To Eat.” The pilot was filmed by 123 Go Productions and will be pitched to the Food Network. Pictured is Steve in Pinkie’s kitchen preparing “Dirty Devils”, his version of hickory smoked deviled eggs. The show’s host is a Long Beach fireman