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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 05-26-2014, 12:04 PM   #1
Full Fledged Farker
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Join Date: 03-04-11
Location: Lancaster, PA
Default Baked spuds on the WSM: AWESOME!

A couple of people at our yearly Memorial Day bash asked if I was doing the baked potatoes that everyone raved about. I usually just do them in the oven rubbed with olive oil and generous kosher salt. Makes the skin nice and crispy. We had nixed them in menu planning, but my wife ran out to get some. I decided to do them in the WSM and they were even better! Lump charcoal for higher heat, Hickory chunks and dry water pan. 350* for 1 1/2 hours. They were big potatoes. Smaller ones might take less time.
Weber One Touch, Weber Smoky Mountain 18.5, 2 old as hell heavy Griswold dutch ovens.
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Old 05-26-2014, 01:32 PM   #2
Babbling Farker
Join Date: 06-21-12
Location: Sacramento CA

Next round, stab them all over lightly w/ a fork, leave them UN-wrapped & hit 'em with a good blast of smoke might never do them in the oven again.............
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