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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

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Unread 09-28-2009, 01:44 PM   #1
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Default Baked Potatos on the Smoker

Have a wedding were doing this weekend that is wanting baked and mashed potatos for 300. Taking mashers for 150 because they wanted half and half.
My question to those on the list is with baked potatos I was thinking of cooking them on the pit in foil drizzled in olive oil Do any of you have a better way of doing this from experience.
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Unread 09-28-2009, 01:56 PM   #2
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when i do potatoes i scrub them down and while they are still wet put a good amount of kosher salt on them. they go right on the grill like that. the salt is supposed to help draw the moister out of the potato and makes them super fluffy. no foil needed.
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Unread 09-28-2009, 05:49 PM   #3
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I wash em, poke holes in them with a fork, rub em with oil and throw on the smoker at 225 for about 4 hours. Rotate once.

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Unread 09-28-2009, 08:53 PM   #4
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I clean them, fork them, brush them with melted butter and sprinkle with kosher salt and right on the grill, no foil needed.
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Unread 09-29-2009, 02:05 AM   #5
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I wash them, salt them and hit them with a small amount of garlic salt and onion powder. Then smoke for 3 hours-ish, turning 2-3 times.
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Unread 09-29-2009, 10:06 PM   #6
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If we use foil for smoking potatoes then we put on a double layer. Then when we serve them we take off the smoky outer layer of foil to serve them with a nice clean layer.
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