Looking For Advice on Smoking Whole Potatoes More Consistently

wire-it-up · 07-11-2018, 07:49 PM

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.

Burnt at Both Endz · 07-11-2018, 07:53 PM

I don't like them smoked....now some small golden ones quartered and wrap in foil with peppers,onions, and garlic butter are killer.

wire-it-up · 07-11-2018, 07:54 PM

I'll have to give that method a try. Sounds great.

Burnt at Both Endz · 07-11-2018, 08:01 PM

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.

Smoking Piney · 07-11-2018, 08:05 PM

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.

wire-it-up · 07-11-2018, 08:10 PM

Thanks SmokingPiney. This recipe sounds terrific too.

Smoking Piney · 07-11-2018, 08:13 PM

Quote:

Originally Posted by wire-it-up

Thanks SmokingPiney. This recipe sounds terrific too.

It's easy, almost foolproof, and it never fails to taste great. The stuffing makes it. I like blue cheese crumbles and rendered chorizo in mine.......but stuff them with whatever you want.

wire-it-up · 07-11-2018, 08:16 PM

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.

Smoking Piney · 07-11-2018, 08:19 PM

Quote:

Originally Posted by wire-it-up

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.

You can skip the bacon. The stuffing will sell the spud. Maybe a drizzle of olive oil and some salt on them before you wrap. The oven is fine...the spuds are wrapped.

Let me know how it worked out and post pics!

cfrazier77 · 07-12-2018, 07:51 AM

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.

smoke ninja · 07-12-2018, 08:02 AM

Quote:

Originally Posted by cfrazier77

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.

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?

Ron_L · 07-12-2018, 08:08 AM

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.

Kack · 07-12-2018, 08:42 AM

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

Evil-g · 07-12-2018, 09:14 AM

I find having moisture (water) helps greatly.

Evil-g · 07-12-2018, 09:23 AM

With water in the pan.

07-11-2018, 07:49 PM	#1
wire-it-up is one Smokin' Farker Join Date: 03-27-15 Location: Mishawaka, IN	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.

07-11-2018, 08:01 PM	#4
Burnt at Both Endz Babbling Farker Join Date: 07-14-13 Location: freeman,mo Name/Nickname : Calvin	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. Last edited by Burnt at Both Endz; 07-11-2018 at 08:04 PM.. Reason: add line

07-11-2018, 08:05 PM	#5
Smoking Piney Quintessential Chatty Farker Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	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. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

07-12-2018, 07:51 AM	#10
cfrazier77 is One Chatty Farker Join Date: 12-26-15 Location: Denver, PA Name/Nickname : Craig	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. __________________ Humphrey's Down East Beast, Shirley 24 x 60, Weber 22 Kettle, Weber Genesis Gasser

07-12-2018, 08:08 AM	#12
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

07-11-2018, 07:53 PM	#2
Burnt at Both Endz Babbling Farker Join Date: 07-14-13 Location: freeman,mo Name/Nickname : Calvin	I don't like them smoked....now some small golden ones quartered and wrap in foil with peppers,onions, and garlic butter are killer.

07-11-2018, 07:54 PM	#3
wire-it-up is one Smokin' Farker Join Date: 03-27-15 Location: Mishawaka, IN	I'll have to give that method a try. Sounds great.

07-11-2018, 08:10 PM	#6
wire-it-up is one Smokin' Farker Join Date: 03-27-15 Location: Mishawaka, IN	Thanks SmokingPiney. This recipe sounds terrific too.

07-11-2018, 08:16 PM	#8
wire-it-up is one Smokin' Farker Join Date: 03-27-15 Location: Mishawaka, IN	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.

07-12-2018, 08:42 AM	#13
Kack Full Fledged Farker Join Date: 10-25-09 Location: Hazzard County, MD	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

07-12-2018, 09:14 AM	#14
Evil-g is Blowin Smoke! Join Date: 07-29-15 Location: Pittsburgh,Pa.	I find having moisture (water) helps greatly. __________________ 270 Sumo insulated smoker Weber OTG BBQ PRO Grill Dome Backyard Grill 26 inch Pit Barrel Cooker Last edited by Evil-g; 07-12-2018 at 09:22 AM..