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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-21-2009, 08:27 PM   #1
Dustaway
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Default Ole Hickory

Anybody here have a Ultra Que from Old Hickory?

I picked mine up tonight looking for help on using charcoal thinking about giving it a try for Comps?
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Unread 05-22-2009, 06:54 AM   #2
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Very nice.

Never known anybody with an Ultra Que. I've seen the larger, commercial units at comps all the time. Ole Hickory has a well deserved reputation and a proven track record at competitions.

Let us know how it goes.
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Unread 05-22-2009, 07:06 AM   #3
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We need pics!
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Unread 05-22-2009, 07:52 AM   #4
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Oh boy! we're about to have a little fun!
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Unread 05-22-2009, 08:02 AM   #5
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Quote:
Originally Posted by ZILLA View Post
Oh boy! we're about to have a little fun!
Is Craig already on his way over to help?
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Unread 05-22-2009, 08:44 AM   #6
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man I wish we could use gas all the time for Comp I hooked up the propane last night just to see how she would do holly crap in ten minutes it was up to 250 and the log was smoking good let it stabilized for five or so minutes and then went up to 300 before shutting it down what a super easy rig to operate no wounder most restaurant have the big units very simple. Pictures to come

Jorge why did you haft to go their for man I'll keep crash way form my pit
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Last edited by Dustaway; 05-22-2009 at 09:03 AM..
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Unread 05-22-2009, 08:48 AM   #7
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Quote:
Originally Posted by Dustaway View Post
man I wish we could use gas all the time for Comp I hooked up the propane last night just to see how she would do holly crap in ten minitues it was up to 250 and the log was smoking good let it stabilized for five or so minitues and then went up to 300 before shutting it down what a super easy rig to operate no wounder most reesturant have the big units very simple. Pictures to come

Jorge why did you haft to go their for man I'll keep crash way form my pit
How could I not? You gotta love the JellyMan, with that twinkle in his eye while if gives folks crap
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Unread 05-22-2009, 01:26 PM   #8
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Quote:
Originally Posted by Dustaway View Post
man I wish we could use gas all the time for Comp I hooked up the propane last night just to see how she would do holly crap in ten minutes it was up to 250 and the log was smoking good let it stabilized for five or so minutes and then went up to 300 before shutting it down what a super easy rig to operate no wounder most restaurant have the big units very simple. Pictures to come

Jorge why did you haft to go their for man I'll keep crash way form my pit
There is something really nice about having a first class smoker. Just don't tell my wife because she'll have me doing yardwork and stuff while smoking.

Somebody else might want to chime in here, but I think you can use gas to preheat the smoker in competition so long as there is not meat in the smoker.

I've never pushed the envelope, but I do think it is allowed.
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Unread 05-23-2009, 01:40 AM   #9
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I've talked to Margret about the convecture CTO unit with propane for fuel, I've posted questions on ole hickory smoker's but don't get many responces. Tell us more, such as smoke flavor, smoke ring, taste of food and pics please. Locally a resaurant uses the EL Ole hickory model with propane and I like the flavor of the food, I just wonder if the smaller smokers produce the same.
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Unread 05-23-2009, 10:43 AM   #10
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Wow! I googled your new pit...that puppy looks pretty cool! I'm looking forward to seeing some pics of it in action. Congrats!
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Unread 05-23-2009, 03:28 PM   #11
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Quote:
Originally Posted by Jorge View Post
Is Craig already on his way over to help?
Quote:
Originally Posted by Dustaway View Post
Jorge why did you haft to go their for man I'll keep crash way form my pit
?
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Unread 05-23-2009, 08:22 PM   #12
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Ok here are a few picks did some spares today was very easy held temps like a dream I only used the propane to start the lump then turned it off.

need to adjust times just a bit plenty of smoke ring and flavor

will try a brisket Sunday

out of the foil



Ready to eat
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Unread 05-23-2009, 10:22 PM   #13
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Default Ultra Que........

I purchased my Ultra Que two weeks ago. I just loaded two Pork Butts and a whole brisket this evening. I can be smoking in about ten minutes. The Ole Hickory Ultra Que is a very high quality smoker that takes very little time and effort. My old wood smoker took to much time and attention.

I am still learning what this thing can do, but so far I love it!

Dennis
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Unread 05-24-2009, 07:13 PM   #14
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Well Dusty, I guess you're on to something. Zman has been wrecking shop in KCBS comps with his automotronBBQatron contraption he has. I guess Craig will be the next to defect to the mechanized division.

Myself, I refuse to get any sleep at a comp.
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Unread 05-25-2009, 04:16 PM   #15
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Well after spend much of the day Sunday cooking Brisket, meat loaf and Moink balls I'm officially full

the brisket turned out very good nice smoke ring good hickory flavor. The Meat loaf was very very good ate it all myself small loaf

Wife was impressed with the moink balls sorry no picks batteries went down


over all very please with the new ole hickory
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Ole Hickory Ultra Que
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Backwoods Chubby
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"Never let your persistence and passion turn into stubbornness and ignorance."
Anthony J. D'Angelo
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