Looking For Advice on Smoking Whole Potatoes More Consistently
Not terribly long ago, I decided I wanted to try smoking some side dishes along with the main course. Not knowing anything about smoking potatoes, and not checking anything Online first, I just threw some in on a grate above the meat. My wife and I thought they turned out fantastic. We really like the smokey flavor they absorb. However, I don't get the same results every time. I have found that pecan wood seems to provide a stronger smoke for potatoes than cherry does. I only use pecan with beef, which I don't cook nearly as often as pork.
But the main reason for this post is to ask those of you who smoke whole potatoes these 3 questions? 1. What type of potato have you found to be the best for smoking whole? 2. What temperature is your smoker running when you cook the potatoes? 3. How long do you cook them to get the texture you like? Thanks in advance for your help. |
I don't like them smoked....now some small golden ones quartered and wrap in foil with peppers,onions, and garlic butter are killer.
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I'll have to give that method a try. Sounds great.
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About an hour at 300-325* turning every 15-20 minutes. You can cook them tell their browned on the out side if you don't like soft. ChefShamy has the best garlic butter made,IMHO.
https://chefshamy.com/ I get the parmesan basial garlic butter. |
Spuds are better cooked over higher heat and wrapped.
Here's an interesting recipe: Potato Bombs: -Core a medium baking potato down the center with an apple corer, save the core. Make a big batch for guests...they rock. -Stuff the cavity with whatever in the world you might want stuffed into a spud....use your imagination. -Plug the holes with the reserved cores -Wrap the spud in bacon, foil tight, and cook about 375, turning halfway through for and hour or change until done. Not an absolute measure of done, I probe for tenderness to determine that. |
Thanks SmokingPiney. This recipe sounds terrific too.
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I'm going to make these very soon, possibly this Saturday. My wife may not eat them, as she's not big on bacon. But I know I'll love it, and we have guests coming who will like them too. I'll cook them in the oven, because I never crank my Humphrey's up that high.
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Let me know how it worked out and post pics! :-D |
I just wash, coat with olive oil and salt. Wrap in foil and they cook for 5 hours at 225, the length of a rib cook. Smoke gets in and they are a family favorite.
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Is the texture different or is it just a matter of convenience being the duration of the rib cook? |
Potatoes are something that I throw in when I have room, or after a cook while the cooker is still hot. I'll toss in wither russet potatoes or sweet potatoes and cook them until done. We also do smaller gold or red potatoes in foil as mentioned above.
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Sounds like a lot of work. I microwave them for 4-5 minutes then cut them up and throw on the veggie griddle on the grill.
The potato bombs sound awesome |
I find having moisture (water) helps greatly.
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With water in the pan.
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