Smokeslinger Owner Spotlight: From Pellet Grill to Easy Direct Heat Cooking

Smokeslinger Owner Spotlight: From Pellet Grill to Easy Direct Heat Cooking

Alright, I want to show you something real from one of the folks in the Smokeslinger Pit Owners Group.

Luc Barrette has had his Smokeslinger for a few months now. He came over from a pellet grill, and like a lot of folks, he had been watching offset videos thinking it was all going to be complicated.

Then he got his hands on a Full Size Smokeslinger and started cooking.

What Luc Had To Say

Had my SS a few months now...

And I have a few thoughts. Like many of you, I migrated from a pellet grill to the full size SS. I watched all the videos that I could find. Also watched a ton of offset videos and it scared me a bit. The offset crowd treat the fire as some kind of mysterious thing. Do this, do that, watch the smoke. Don't want bitter smoke, etc... Seems really complicated.

Well, the SS is not like that. Frank does an amazing job explaining what to do and it works. Like a few of you, I had to understand what to do to run my SS in the low 200F. Simple, put less fuel. Otherwise, adjust the dampers to get what you want. Easy. Add a bit more fuel if the temps drop.

Get a little rust? Put a bit more Lin seed oil while you cook. Easy.

Easy is the thing with the SS. Much, much easier to control than a Weber kettle. And according to my family, best ribs I have ever made. Best chicken too.

Tuning plates? Guess what? Easy. So, if you're concerned that it'll be difficult to use, don't be. Easy.

By the way, the pellet grill is still around but for some reason, I don't use it...

Enjoy.

What Stands Out Here

That is what we like to see.

Not a bunch of theory. Not a bunch of stress. Just a guy learning his pit, settling in, and turning out good food.

That part about offset cooking seeming mysterious is something a lot of people can relate to. There is a lot of noise out there that makes fire management sound harder than it needs to be.

Luc’s post gets right to the point. Put in less fuel if you want to run lower temperatures. Adjust the dampers to fine tune what you want. Add a little more fuel if the temperature drops. Keep cooking.

That is a real ownership experience. Practical. Steady. No drama.

He is also talking about results. Better ribs. Better chicken. Easier control. That matters.

If you already own one, you probably know exactly what he means.

If you are still thinking about one, this is a good example of what it can look like once you get some time behind the pit and stop overthinking the process.

If you want to see more like this, the Smokeslinger Pit Owners Group is where it happens every day.

Want to be featured? Share your cooks in the group.

Keep the fire steady.

— Frank