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Warranty ProcedureIMPORTANT Please ReadShould there be a mechanical problem with your warrantied unit(s) Monday through Friday, follow the procedure below. 1. Call our Service Manager, Kevin Vessel,
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How to fill out ole hickory pits

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Start by cleaning the ole hickory pit to remove any residue or debris.
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Preheat the pit to the desired temperature by adjusting the fire and ventilation controls.
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Prepare your meat or food items by seasoning, marinating, or prepping them as desired.
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Place the meat onto the cooking grate or racks inside the pit, ensuring they are evenly spaced.
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Close the pit's lid to maintain heat and smoke levels.
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Monitor the temperature and smoke levels, making adjustments as necessary to maintain consistent cooking conditions.
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Check the meat periodically for doneness, using a meat thermometer if needed.
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Allow the meat to rest for a few minutes before serving to ensure juices redistribute and flavors settle.

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Ole Hickory Pits are high quality commercial barbecue smokers made in the USA.
Businesses or individuals who use Ole Hickory Pits for commercial food preparation may be required to file records related to their usage.
To fill out Ole Hickory Pits records, users should include information about the maintenance schedule, usage logs, and any repairs or modifications made to the equipment.
The purpose of Ole Hickory Pits is to provide a reliable and efficient method for smoking and cooking meats for commercial food establishments.
Information such as usage logs, maintenance records, repairs, modifications, and any other relevant details related to the operation of the Ole Hickory Pits must be reported.
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