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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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03-03-2010, 09:06 AM | #1 |
is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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Spuds In the Smoker
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..
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Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy: |
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03-03-2010, 09:14 AM | #2 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Littleton, CO
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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.
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[SIZE=2]Kevin [B]Swinestone Cowboys BBQ Team[/B] FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829 [/SIZE] |
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03-03-2010, 09:19 AM | #3 |
is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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The smoker is a Lang 84D. Tks
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Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy: |
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03-03-2010, 09:26 AM | #4 |
Babbling Farker
Join Date: 12-13-05
Location: St. Louis MO
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Look at doing bacon wrapped spuds... There are a couple of recent threads. Man they are good... No wrap
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/ |
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03-03-2010, 09:26 AM | #5 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Littleton, CO
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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.
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[SIZE=2]Kevin [B]Swinestone Cowboys BBQ Team[/B] FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829 [/SIZE] |
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03-04-2010, 10:26 PM | #6 |
is One Chatty Farker
Join Date: 09-23-08
Location: York, PA
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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.
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Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head |
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03-04-2010, 10:37 PM | #7 |
is One Chatty Farker
Join Date: 01-29-07
Location: Fountain Hills, AZ
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We do em wrapped with some olive oil and garlic.
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Just me, the Wife, and the Dogs |
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03-05-2010, 09:59 AM | #8 |
Full Fledged Farker
Join Date: 08-10-09
Location: Way out there!
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I do the same thing only put them in a bag for a couple hours to get all the Garlic flavor.
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2-UDS, 2-Brinkman smoke and grills, 1-Char Broil offset, 1 Gourmet Brinkman, 1 Turkey fryer and Freckles the cattle dog, also a proud member of the Smoke it if ya got it Competition BBQ team [COLOR=red]Rub it till it smokes![/COLOR] |
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03-08-2010, 10:29 PM | #9 |
Got Wood.
Join Date: 11-19-09
Location: Leawood KS
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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 |
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03-10-2010, 08:09 PM | #10 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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I even made an injection using these,, talk about awesome! finnish outside the foil for some bark..
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[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I] |
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03-11-2010, 10:46 PM | #11 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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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
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