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 the essential elements of low slow cooking with smoke are the same. Traditional favorites include barbecue ribs, pork shoulders, beef brisket, and a host of other smoked products. This method is in sharp contrast to high temperature “grilling” over direct heat, as with grilled steaks or hamburgers.
- 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?
What is “Genuine Barbecue?”
Still can’t find what you are looking for?
Not into digging through FAQs? Reach out! We’re here to help.