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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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Unread 03-03-2010, 09:06 AM   #1
southernsmoker
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Default 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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Unread 03-03-2010, 09:14 AM   #2
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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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Unread 03-03-2010, 09:19 AM   #3
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The smoker is a Lang 84D. Tks
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Unread 03-03-2010, 09:26 AM   #4
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Quote:
Originally Posted by Southern Smoker View Post
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
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Unread 03-03-2010, 09:26 AM   #5
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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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Unread 03-04-2010, 10:26 PM   #6
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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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Unread 03-04-2010, 10:37 PM   #7
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We do em wrapped with some olive oil and garlic.
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Unread 03-05-2010, 09:59 AM   #8
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Quote:
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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.
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Unread 03-08-2010, 10:29 PM   #9
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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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Unread 03-10-2010, 08:09 PM   #10
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Quote:
Originally Posted by C Rocke View Post
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..
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Unread 03-11-2010, 10:46 PM   #11
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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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