Smoked (baked) potato's

solanabeacher · BBQ Super Fan Joined: 28 May 2009 Posts: 429

Has anyone ever cooked baked potato's on thier smoker? I have a gig coming up and I thought about trying to butter and foil wrap some whole spuds. I don't know if the 225 - 250 temp range would get them done though. Have ya ever made baked potato's in your cooker, if so how did you do it, how'd it turn out?

Rolling Eyes

CrazyChef · Posted: Dec 22 2009 Post subject:

I've done it. Just oiled 'em up and tossed 'em in the smoker. They take on a very light smoke flavor. Made some smoked steak cut french fries out of 'em. I couldn't taste the smoke (being around the smoker all day), but my boss could taste it. I think it took around four hours to cook them.
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vexter1 · Posted: Dec 22 2009 Post subject:

I do them all the time - one of the favs of the family

1. Wash em up
2. Cut a slit in them
3. Cover with EVO
4. Cover generously with kosher salt
5. Sprinkle lighly with dried parsley
6. Put in smoker for 1-1.5 hours (I usually run 225*)
7. Foil em - put em back on the smoker @ 225* for about another 4 hours or until the squish easily when you press with your thumb and index finger
8. Serve em up - always a winner - enjoy!

Kenz51 · Posted: Dec 22 2009 Post subject:

I do that for my Potato Salad! Works Great! did 15 lbs for 6 hours with 20 racks of spares!
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BigPhil32 · Posted: Dec 22 2009 Post subject:

I love doing them and it is very simple. You can do a variety of methods, but mine is very simple and they turned out so soft and delicious!!

I wash them first and scrub them a bit, and then I rub them with some EVOO, sea salt and then sprinkle them with parm cheese. I then wrap each one in foil and throw it on with whatever else I am doing. I usually smoke them for 2-2 1/2 hours. I plan it to where the time needed for them will conclude with the rest of the food I am smoking. I also sprinkle some Tony Cachere's Creole Seasing on them as well...they are really good and so darn soft! You will enjoy....

Catfish · Posted: Dec 22 2009 Post subject:

Corn works well, too. I leave it in the husk and soak it in water for about an hour before I put it in the smoker. Just lay the corn in there in the husk and in about 1-1.5 hours you have some great smoked corn on the cob.

For my taters I use the olive oil and sea salt as mentioned above.

Or, take a big sweet onion (Vidalia's are the best), take off the outside, cut a small "well" in the top of the onion and put some butter in that little well. Wrap in aluminum foil and put on the smoker or grill. When the onion feels a kind of soft, pull it off. Unfoil it and quarter it when you are ready to sit down and eat. Great with steaks, chops , BBQ........
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BigPhil32 · Posted: Dec 22 2009 Post subject:

@Catfish - do you have any photos of the onion that you talked about? i would love to try that out as it sounds delicious! I also do new potatoes diced with onions as well, but what you described sounds rediculous...

Jarhead · Posted: Dec 22 2009 Post subject:

Cranky Buzzard · Posted: Dec 22 2009 Post subject:

An easy recipe for the onion is about half way down this page: http://thesmokering.com/forum/viewtopic.php?t=33796&postdays=0&postorder=asc&highlight=cranky+onion&start=20

Once you get started with these things they are hard to beat and SO EASY to experiment with since they are cheap!

Charlie
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Greg_R · BBQ Fan Joined: 24 Jun 2006 Posts: 118

Catfish · Posted: Dec 22 2009 Post subject:

MarkBall2 · Posted: Dec 24 2009 Post subject:

I've done this each time I've smoked up a meal. I've also used thick sliced onions with sliced zucchini, butter, salt n pepper, maybe a bit of pork rub on it or not. Just toss it all in a foil platter (2 layers of foil folded into a boat shape with top open).

I then let er rip til all the meat is done. Wonderful smoked flavor.

As a side note, I can't taste potatoes, never have been, but these are great!!!
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SmokeHound · Posted: Dec 24 2009 Post subject:

Sure do. . . and they're awesome. . . .

They are great in potato salad, mashed, or just with butter and SCream on them. . . .

Almost forgot: smoked tater, cheddar and bacon soup!! IT ROCKS!!
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Cal-B-Que · Posted: Dec 24 2009 Post subject:

The potatoes make a good temperature probe holder, and a good treat for after the Q.

Someone mentioned corn; one great trick is to open the husk and de-silk them, then wrap bacon strips around the corn, reapply the husk and tie together at the top of the ear of corn, and then smoke them.

The bacon keeps it moist and flavors the corn.

Flickster · BBQ Fan Joined: 02 Jun 2008 Posts: 366 Location: Houston