wire-it-up
is one Smokin' Farker
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.
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.