Vegetables with bbq

[motoeric]

Hi,

I'm going to try to cook my first brisket this weekend. I was wondering if anyone had any idea how long it would take potatos and carrots to cook in foil in a smoker at about 235 degrees. Any thoughts?

Thanks,

Eric Devlin

 

[MilitantSquatter]

Never cooked either in a smoker, but if I was doing it in an oven, I'd expect a potato to take approx 2 hrs @ 235 deg. Obviously the size of the potato is the other variable besides the temp... Carrots should take half that time....

 

[qman]

Vinny has got it right. Give baking potatoes 2 to 3 hours, depending on size, and carrots 1 to 2 hours, depending on size and how soft you want them.
My suggestion, start them early, test till done to your satisfaction, then remove from smoker and hold in very slow oven till service time.

 

[qman]

One other thought. Why cook them in foil? I would just put the veggies on a grate and let them soak up some smoke while they cooked.

 

[thillin]

Rub with olive oil wrap in foil and toss in the firebox till soft.

 

[BBQ_MAFIA]

I never cooked vegs on the smoker. Let us know what you decided to do and how it worked out. I'll have to give it a try sometime.
Good luck.

 

[FatDaddy]

I do potato's and onions and garlic w/ seasonal in the smoker all the time. i usually cut up 5-6 potato's 2 onions a head of garlic and a chit load of butter and season all.. then wrap in foil or in a reynolds foil bag, toss in smoker and cook till soft. i would assume u could do the same for the potatos and carrots. i would count on atleast 2-3 hours at 235 just start checking em . Or you could stick them in a foil pan and do the same but leave the foil off for a hour or so to get some smoke. then foil

 

[Westexbbq]

Back in my early experimenting days, (BBQ), I tried a cornish hen stuffed with carrots and diced potatoes etc. and it turned out real poor. Do not try this at home, the hen was ok but the veggies turned to semi-mush, not good at all.
I favor the early post re wrap in foil and throw em in the firebox.
We all live and learn.

 

[Bevo]

Thillen has the right Idea...........dont overexpose veggies to smoke.

 

[BrooklynQ]

Rub with olive oil wrap in foil and toss in the firebox till soft.

Rub with olive oil, add some fresh rosemary, wrap in foil and toss in the firebox till soft.

 

[midnight]

I do veggies with chorizo and shrimp in my smoker all the time. Usually I use squash, onion, tomato, mushrooms, and green peppers. Coat with Italian salad dressing and smoke for 2 to 3 hours. Add shrimp at very end. They always come out great. I have never done potatoes or carrots though.

before and after pics.

 

[cmcadams]

My favorite thing to coat potatoes with is brisket drippings! And I just put them right on the smoker; the carrots might do well to foil, though, as they may take in too much smoke.

 

[TexasGuppie]

Veggies

Dice the veggies, place in ziplock baggie to marinate in italian dressing, place in fridge.

In the meantime, prepare smoker for the brisket. Place brisket in smoker for 12-15 hours. Within fifteen minutes of placing 1st brisket in the smoker, place another brisket in the smoker (or a large pork butt.) With six hours cooking time remaining, place ribs in the smoker using the 3-2-1 method.

Prepare side dishes ahead of time (potato salad, etc.)

One thing to keep in mind: your smoker needs to be full of meat. I mean JAMMED FULL OF MEAT.

Now...go get them veggies out of the fridge and place them in a large non-reactive bowl. Place the bowl on the ground next to the smoker. Whistle for your dogs. Let the dogs eat the vegetables.

Smokers are for MEAT. Yeah...I know that this sounds a little one-sided and close-minded. So sue me.

Ken (meat eater. I save vegetables for all of my wife's war-protesting, sissy-boy, P.E.T.A. card-carrying friends.):grin:

 

[Sledneck]

Throw the potatos uncovered directly on coals then brush off and eat

 

[wnkt]

Dice the veggies, place in ziplock baggie to marinate in italian dressing, place in fridge.

In the meantime, prepare smoker for the brisket. Place brisket in smoker for 12-15 hours. Within fifteen minutes of placing 1st brisket in the smoker, place another brisket in the smoker (or a large pork butt.) With six hours cooking time remaining, place ribs in the smoker using the 3-2-1 method.

Prepare side dishes ahead of time (potato salad, etc.)

One thing to keep in mind: your smoker needs to be full of meat. I mean JAMMED FULL OF MEAT.

Now...go get them veggies out of the fridge and place them in a large non-reactive bowl. Place the bowl on the ground next to the smoker. Whistle for your dogs. Let the dogs eat the vegetables.

Smokers are for MEAT. Yeah...I know that this sounds a little one-sided and close-minded. So sue me.

Ken (meat eater. I save vegetables for all of my wife's war-protesting, sissy-boy, P.E.T.A. card-carrying friends.):grin:

Amen Brother! :-D

 

[Mark]

I basically agree with TexasGuppie: smokers are for meat (with and exception for beans and smoke drying hot peppers and such).That said, grilling is not just for meat. In the summer, I grill alot of my own produce out of my garden. Today for example, lunch is grilled summer squash. I make my own rasberry vinegarette to marinate different kinds of summer squash and grill it over relatively high heat. Top with a little parmesan cheese and it's perfect to accomany whatever's in the smoker

 

[backyardchef]

Rub with olive oil, add some fresh rosemary, wrap in foil and toss in the firebox till soft.

Rub with olive oil, add some fresh rosemary and a few thin slices of lemon, wrap in foil and toss in the firebox till soft.

 

[bbqjoe]

It's awfully hard to be grilled corn on the cob in the husk.

 

[BrooklynQ]

Rub with olive oil, add some fresh rosemary and a few thin slices of lemon, wrap in foil and toss in the firebox till soft.

Rub with olive oil, add some fresh rosemary, some minced garlic and a few thin slices of lemon, wrap in foil and toss in the firebox till soft.