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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-11-2018, 07:49 PM   #1
wire-it-up
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Default 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.
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Old 07-11-2018, 07:53 PM   #2
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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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Old 07-11-2018, 07:54 PM   #3
wire-it-up
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I'll have to give that method a try. Sounds great.
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Old 07-11-2018, 08:01 PM   #4
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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.

Last edited by Burnt at Both Endz; 07-11-2018 at 08:04 PM.. Reason: add line
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Old 07-11-2018, 08:05 PM   #5
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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.
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Old 07-11-2018, 08:10 PM   #6
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Thanks SmokingPiney. This recipe sounds terrific too.
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Old 07-11-2018, 08:13 PM   #7
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Quote:
Originally Posted by wire-it-up View Post
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.
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Old 07-11-2018, 08:16 PM   #8
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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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Old 07-11-2018, 08:19 PM   #9
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Quote:
Originally Posted by wire-it-up View Post
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!
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Old 07-12-2018, 07:51 AM   #10
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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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Old 07-12-2018, 08:02 AM   #11
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Quote:
Originally Posted by cfrazier77 View Post
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?
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Old 07-12-2018, 08:08 AM   #12
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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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Old 07-12-2018, 08:42 AM   #13
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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
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Old 07-12-2018, 09:14 AM   #14
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I find having moisture (water) helps greatly.
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Last edited by Evil-g; 07-12-2018 at 09:22 AM..
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Old 07-12-2018, 09:23 AM   #15
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With water in the pan.
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