Yes, you're reading correctly ... the author of The Wood Pellet Smoker & Grill Cookbook is saying that pitmasters do not live by wood pellet smoker-grills alone.
There are times when it's more convenient to use something other than your wood pellet smoker-grill to cook a meal. Take last night for example - I selected a package of fresh Foster Farms chicken thighs for our main course. Now that there is only the two of us at home these packages are perfect as they normally contain 3 or 4 thighs. So rather than heating up and using my MAK 2 Star wood pellet smoker-grill to smoke/roast the chicken thighs I decided to just roast them in the oven.
I would have used my Green Mountain Grill Davy Crockett tailgate unit but alas I don't own that unit anymore. While on travel in the RV this Summer I had the opportunity to introduce my oldest Son to the joys and benefits of using a wood pellet smoker-grill. We had a great time smoking and cooking quite a few items and his family really enjoyed the results. So before returning home I left the Davy Crockett, pellets, and some accessories with my Son to use for his family.
Prepare your chicken thighs by trimming the excess skin and fat before rubbing roasted garlic extra virgin olive oil under and on the skin. Then season under and on the skin with your chosen chicken seasoning or rub. I chose and highly recommend Jan's Original Dry Rub. You'll love the results ... wrapped the seasoned chicken thighs in plastic and refrigerated the thighs for 4 hours. Preheated the oven to 350ºF and roasted the thighs for approximately 45 minutes until the internal temperature of the thighs reached 180ºF. Rested the thighs loosely under a foil tent for 10 minutes before serving.