Spuds In the Smoker

southernsmoker · Mar 3, 2010

Hey guys, quick question...anyone do baked potatoes in the smoker? Would you foil each one or maybe place them in a foil tray with a lid...would they be too smokey without???:!:

Great forum btw, well looked after..

Capn Kev · Mar 3, 2010

The amount of smoke flavor depends upon the type of smoker you have, the wood you're using, and exposure.

I've done mac' 'n' cheese, pizza, baked beans, twice-baked potatoes, etc. all on my smoker. For those items, I'm cooking at a higher temps, which decreases the length of smoke exposure, ...so I don't "over-smoke" the food.

If in doubt...foil the food to block the smoke...you'll still get the heat.

southernsmoker · Mar 3, 2010

The smoker is a Lang 84D. Tks

Ashmont · Mar 3, 2010

Southern Smoker said:
The smoker is a Lang 84D. Tks

Look at doing bacon wrapped spuds... There are a couple of recent threads. Man they are good... No wrap

Capn Kev · Mar 3, 2010

I use a pellet burner, so I have a hard time over-smoking food.

I think with your Lang, that as long as you're burning down the fire to the point where it's burning clean smoke, I think you'll be okay. Also, try some lighter flavored woods like oak.

I suggest doing a test run or two.

tmcmaster · Mar 4, 2010

Last time I did spuds, I let them go in naked for the first hour or so, then covered them with a foil pan for the final 2. Came out great. Lightly smoked and the skins just pulled away from the meat... No butter needed, IMHO.

C Rocke · Mar 4, 2010

We do em wrapped with some olive oil and garlic.

smoke it if ya got it · Mar 5, 2010

C Rocke said:
We do em wrapped with some olive oil and garlic.

I do the same thing only put them in a bag for a couple hours to get all the Garlic flavor.

Torch · Mar 8, 2010

I don't think you could over smoked Baked!
Had huge success last summer smoking whole Golden's with a much lighter skin.
2 hours in a stick burning rotisserie then sliced in a full pan, seasoned, and shredded cheese, and scallions, then back in for 20 minutes. WHOW

BigBellyBBQ · Mar 10, 2010

C Rocke said:
We do em wrapped with some olive oil and garlic.

I even made an injection using these,, talk about awesome! finnish outside the foil for some bark..

peppasawce · Mar 11, 2010

I just baked a couple Red Potatoes today man only thing I did was rub some EVOO Extra Virgin Olive Oil on mine, then placed them inside the Webber along with my big Turkey Breast....I baked them for 4 hours in aluminum foil....They came out awesome I might add...The answer to your question is a resounding Yes Southern Smoker, Go for it man you'll love them and everyone else will also!!! Peppa

Spuds In the Smoker

southernsmoker

is one Smokin' Farker

Capn Kev

is one Smokin' Farker

southernsmoker

is one Smokin' Farker

Ashmont

Babbling Farker

Capn Kev

is one Smokin' Farker

tmcmaster

is Blowin Smoke!

C Rocke

is Blowin Smoke!

smoke it if ya got it

Guest

Torch

Is lookin for wood to cook with.

BigBellyBBQ

is Blowin Smoke!

peppasawce

is one Smokin' Farker

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