This smoker is commercially used by many restaurants and catering services because it has significant capacity, can be easily controlled and set to maintain temp, and has the option of gas heat supplemented with real wood smoked flavor to deliver old school pit BBQ results. 

Specifications...

• 4 shelves 26 x 26 inches each = 2,700 square inches of cooking surface. 
• Stainless exterior - heavy iron fire box with side load. 
• Covecture Tri-Oven (CTO) system operates on 110v AC 
• 40,000 btu burner with electronic ignition integrated with thermostat setting - currently setup for LPG (propane) but can be converted to natural gas if desired or needed. 
• Comes with LPG bottle and quick connection hose. 
• Operating temperature range is 100-325f with an upper limit control switch set to shutdown if temps exceed 350f. 
• Water/grease reservoir with 1" drain and ball valve makes cleaning easy and convenient. Can cook with water or not, then drain and wash down after the cook if desired. 

I purchased it to use for competition cooking and also for my use when doing large cooks for the friends, events, and church gatherings. To help me use it I built a square tubing frame and designed multi-surface dolly tires so that it can be moved around on hard surface as well as gravel and turf. The original wheels go with it and can be easily put back on the frame if they are preferred for hard surface use only.

In the square-tube frame, I also built a work shelf that quickly pulls out to use when cooking and/or stow when not in use. One of the pictures shows how I mounted my competition name logo on the back of the smoker (Bull Rack BBQ) ... my logo plate does not go with the smoker but the frame is ready to add your logo plate if you wish. 

The smoker comes with a gas bottle which can be used for the primary heat source which then heats and burns sticks of wood in the fire box to generate the real-wood smoked flavors. Alternately, the gas feature can be shut-off and the smoker can be fueled by charcoal and wood only (that is what I did for competition cooking where gas is not allowed). 

For those that are familiar with Ole Hickory Pits, this is a clean and well maintained unit ready to go. It is a 2009 model, but very clean and has been used for competitions and sporadic event use by myself and the previous owner; to my knowledge it has never been used in a restaurants and would be an excellent option for an eatery or caterer to add to their menu offerings with real-wood smoked BBQ with a smoker system that employees can run and manage. 

For those that are not familiar with these pits, you can do some learning by visiting the Ole Hickory website and are welcomed to call me and visit and I will explain and fill in the gaps. 

The unit comes with everything in the pictures (except the Bull Rack BBQ logo plate). This includes smoker, LPG bottle, some misc stainless surface cleaners, the original castor wheels, and some dowel rods I used to smoke snack sausages at low temps by removing the racks and hanging the sauages over the dowel rods (worked great). 

I am selling because I have too many smokers, and just purchased a smaller stick-burner I am going to use for competitions in 2020 and need to let this one go. 

Questions... call or text Jeff at 785-445-8383 in Russell, KS