Looking For Advice on Smoking Whole Potatoes More Consistently

wire-it-up · Jul 12, 2018

Stlsportster said:
So this is Q-Talk not the Woodpile. But there is more than one thing my wife would eat before marriage...that she won't eat anymore....:tape:

You guys ain't right, LOL.

effinUker · Jul 12, 2018

I grill them up for my wife to make her potato salad. She liked them grilled the day before, then throws them in the fridge until it's time to cut them & mix with sauce.

FWIW - Last time I did them I googled "what temp are potatoes done" and got this answer:

"210 degrees F.
Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. Use a meat thermometer to test for doneness. You can also test for doneness by gently squeezing the middle of the potato (using a pot holder or oven mitt)."

source: https://whatscookingamerica.net/perfect-baked-potato.htm

wire-it-up · Jul 12, 2018

This is great info. Thanks for posting.

cfrazier77 · Jul 12, 2018

smoke ninja said:
5 hrs wow. Not disagreeing but that's a long time. I'm usually baking potatoes at 350-400, getting them done fast as possible. I'm not a fan of smokey taters so its usually the oven or wrapped.

Is the texture different or is it just a matter of convenience being the duration of the rib cook?

The texture is different, I don't know exactly how to describe it other than the starch is more broken down. On my old volunteer fire dept we made then this way, 5 hours wrapped in a roaster for fish fries. It's worth a try.

Badjak · Jul 13, 2018

I like putting them in or near the ashes, sometimes foiled, sometimes not.
Works a dream with onions as well.

Other than that, I quite often put them in the drip pan. They always turn out great!

AKMIMNAK · Jul 14, 2018

Smoking Piney said:
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.

Does the bacon come out edible, or do you toss it? What is its texture like?

vicdog · Jul 15, 2018

Yukon gold with olive oil and salt or rub. Right on the smoker like that. At least two hours at 250 or so. Delicious!

Looking For Advice on Smoking Whole Potatoes More Consistently

wire-it-up

is one Smokin' Farker

effinUker

is Blowin Smoke!

wire-it-up

is one Smokin' Farker

cfrazier77

is Blowin Smoke!

Badjak

is one Smokin' Farker

AKMIMNAK

is one Smokin' Farker

vicdog

Knows what a fatty is.

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