Ole Hickory Pits

29/10/2026

10 years ago today, our founder and fearless leader David Knight was inducted into the Barbecue Hall of Fame.

It was a proud day for David and for our whole Ole Hickory Pits family. An honor like that recognizes a lifetime of work, but for us, our favorite part of his journey has always been the people in it: the pitmasters, restaurant owners, team members and friends he's met along the way.

So today, we want to hear from you. What's your favorite David Knight story?

Maybe it's the first time you met him, the best advice he ever gave you, or a moment that still makes you laugh. Big or small, share it in the comments, and add a photo if you have one. We'll make sure David reads every single one.

Never crossed paths with him? Drop a note of congratulations instead. It'll mean a lot to him.

Here's to you, David. Thank you for everything you've built.

08/10/2026

Looking for a head-turner recipe for your next cookout? Turn your attention to this Easy “Braided” Pork Loin. It only takes about an hour and a half to two hours on the smoker, making it a great low-plan option when you're entertaining.

• Start by making two cuts along the pork loin, leaving about an inch or two uncut at one end. This will create three connected strips.
• Next, cut these strips in half to form smaller sections. Season the pork
generously with your favorite BBQ rub—we used our All-Purpose.
• Because bacon makes everything better, we added a strip of bacon between the halves. Then, twist each of the three strips individually to create a braided effect, securing them with a skewer.
• Let the pork loin rest while you prepare the smoker.
• Preheat your Ole Hickory to 250 degrees Fahrenheit and allow it to reach the desired temperature. As it heats up, add your preferred wood (we used our squogs).
• Once the smoker is ready, place the pork loin inside. It should take about 1 ½ to 2 hours, depending on the size of the loin.
• We are shooting for an internal temperature of 145-150. This temperature ensures that the pork is both safe to eat and still juicy.
• To finish, drizzle your favorite BBQ sauce over the loin and leave it in the smoker for a few more minutes to let the sauce set.
• Once done, remove the pork loin and let it rest for about 15 minutes before slicing and serving. Enjoy!

29/09/2026

These butts have some serous bark! shows how to max out an Ole Hickory with 38 pork butts, all looking mighty tasty.

24/09/2026

Barbecue is more than a menu category, it’s a growing industry with opportunities across restaurants, equipment, fuel, sauces, and seasonings.

A recent look at barbecue industry statistics reports that the U.S. barbecue restaurant market reached $5.1 billion in 2025, with more than 15,800 businesses employing over 306,000 people. For restaurant owners and BBQ professionals, those numbers point to what we already see every day: demand for great barbecue is strong, and consistency matters more than ever.

From the pit to the plate, the right equipment helps operators serve quality barbecue at scale.
Read the full article for more insights into where the industry is headed.

These barbecue industry statistics bring together the latest widely cited figures across barbecue restaurants, grill ownership, grill manufacturing, barbecue

22/09/2026

We can always count on to make the best looking bbq. Check out their profile to see some mouthwatering pulled pork nachos 😉👉

13/08/2026

"This EL-EDX is one of the best machines I’ve ever had. Loaded up right now with 16 prime briskets, 18 butts and 40 pounds of chicken.
–

11/08/2026

It's always leg day in 's CTO smoker 😂

Did you know you can customize and order your very own CTO on our website right now? We even have free shipping on some of our smokers — check it out now: https://bit.ly/3TBskgN

07/08/2026

Let's see what is smoking on his Ole Hickory today. Keep watching for a beautiful brisket flop 🤩

18/06/2026

Art you can eat 🔥

is out here slinging perfection and we just had to give credit where credit is due. Almost brings a tear to your eye!

22/05/2026

Teamwork makes the dream work, y'all. The competition barbecue team was up early trimming the fat and getting this hog ready for showtime in their CTO-DW. Love how they added some extra bacon once it was in the pit ♥️