Baked Potatos on the Smoker

Bossmanbbq · 09-28-2009, 01:44 PM

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.

Typically · 09-28-2009, 01:56 PM

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.

Bigdog · 09-28-2009, 05:49 PM

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.

BubbaBones · 09-28-2009, 08:53 PM

I clean them, fork them, brush them with melted butter and sprinkle with kosher salt and right on the grill, no foil needed.

tmcmaster · 09-29-2009, 02:05 AM

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.

Marsha · 09-29-2009, 10:06 PM

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.

09-28-2009, 01:44 PM	#1
Bossmanbbq is One Chatty Farker Join Date: 12-03-05 Location: Colorado Downloads: 0 Uploads: 0	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. __________________ Bossman www.bossmanbbq.com Peoria Custom Pit 24x72Treager Texas Style Smoker Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills-

09-28-2009, 05:49 PM	#3
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	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. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

09-29-2009, 02:05 AM	#5
tmcmaster is One Chatty Farker Join Date: 09-23-08 Location: York, PA Downloads: 0 Uploads: 0	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. __________________ Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head

09-29-2009, 10:06 PM	#6
Marsha Full Fledged Farker Join Date: 07-09-08 Location: Watsonville, CA Downloads: 0 Uploads: 0	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. __________________ Rollin' Smoke BBQ - West

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09-28-2009, 01:56 PM	#2
Typically On the road to being a farker Join Date: 06-29-09 Location: NJ Downloads: 0 Uploads: 0	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.

09-28-2009, 08:53 PM	#4
BubbaBones Knows what a fatty is. Join Date: 09-08-08 Location: Ottawa, Ontario, Canada Downloads: 0 Uploads: 0	I clean them, fork them, brush them with melted butter and sprinkle with kosher salt and right on the grill, no foil needed.