Things We're Cooking

[FaCe-LeE-uS]

Just did 2 racks of beef ribs on the smoker today as well as some baked potatoes ( because the fam likes to eat the skin and love the smoke flavor on the potatoes ).

Never smoked potatoes before, but very interested in trying... Have any tips/recipes/suggestions?

 

[ANGELAKERAMS]

Never smoked potatoes before, but very interested in trying... Have any tips/recipes/suggestions?

Unless you are smoking something for a long time ( ie. brisket ), then smoking potatoes is a 2 step process ( unless you use small potatoes.

I use bakers which are large because, well, the fam likes baked potatoes. If you use small potatoes for baked potatoes, you probably could get away with cooking them on the smoker.

First, after washing potatoes, poke holes in them as normal. Then, rub entire potato with butter ( you could probably use oil if that is your preference), but the potato needs some fat on the outside for the smoke to adhere to. I’ve done it without using anything, and the smoke flavor just isn’t the same.

I smoke mine for however long my meat takes minus 30 mins because the bakers still won’t be done inside, so I finish them in the oven for 30 mins at 375-400.

Just a note, if you don’t like eating the skin, smoking the potato is of little value to you. The smoke flavor does not get into the potato itself, but adheres to the skin and is quite delicious.

I keep my bakers simple with just some butter and cheese.

 

[FaCe-LeE-uS]

Unless you are smoking something for a long time ( ie. brisket ), then smoking potatoes is a 2 step process ( unless you use small potatoes.

I use bakers which are large because, well, the fam likes baked potatoes. If you use small potatoes for baked potatoes, you probably could get away with cooking them on the smoker.

First, after washing potatoes, poke holes in them as normal. Then, rub entire potato with butter ( you could probably use oil if that is your preference), but the potato needs some fat on the outside for the smoke to adhere to. I’ve done it without using anything, and the smoke flavor just isn’t the same.

I smoke mine for however long my meat takes minus 30 mins because the bakers still won’t be done inside, so I finish them in the oven for 30 mins at 375-400.

Just a note, if you don’t like eating the skin, smoking the potato is of little value to you. The smoke flavor does not get into the potato itself, but adheres to the skin and is quite delicious.

I keep my bakers simple with just some butter and cheese.

Being a fellow Idahoan, I'm all about them russets!

Definitely going to give this a try with the butter & skin. I don't think I've ever skinned a tater unless I was putting it in a stew chopped.

Thanks for the info! I typically smoke my meats for longer periods of time, but this will be an easy addition.

 

[ATL96Steeler]

Never smoked potatoes before, but very interested in trying... Have any tips/recipes/suggestions?

For me....they come out like baked but the skin has a grilled/smoky taste.

I wash them, coat with olive oil...put some kosher salt on the skins (the olive oil will help the salt to stick)...with the Primo heated up to about 350 degs and deflector plates in, I put them on naked...and turn them maybe twice...45 mins or so later...you got a baked spuds.

 

[FaCe-LeE-uS]

For me....they come out like baked but the skin has a grilled/smoky taste.

I wash them, coat with olive oil...put some kosher salt on the skins (the olive oil will help the salt to stick)...with the Primo heated up to about 350 degs and deflector plates in, I put them on naked...and turn them maybe twice...45 mins or so later...you got a baked spuds.

Can you confirm or deny the presence of butter helping with the smoked taste?

 

[ATL96Steeler]

Can you confirm or deny the presence of butter helping with the smoked taste?

Neither...never tried butter while cooking them...only eating them...

 

[FaCe-LeE-uS]

Neither...never tried butter while cooking them...only eating them...

I suppose I can be our experimenter... I'll do enough taters to cook half in oil & half in butter. I'll let me family be the judge!

 

[ATL96Steeler]

Unless you are smoking something for a long time ( ie. brisket ), then smoking potatoes is a 2 step process ( unless you use small potatoes.

I use bakers which are large because, well, the fam likes baked potatoes. If you use small potatoes for baked potatoes, you probably could get away with cooking them on the smoker.

First, after washing potatoes, poke holes in them as normal. Then, rub entire potato with butter ( you could probably use oil if that is your preference), but the potato needs some fat on the outside for the smoke to adhere to. I’ve done it without using anything, and the smoke flavor just isn’t the same.

I smoke mine for however long my meat takes minus 30 mins because the bakers still won’t be done inside, so I finish them in the oven for 30 mins at 375-400.

Just a note, if you don’t like eating the skin, smoking the potato is of little value to you. The smoke flavor does not get into the potato itself, but adheres to the skin and is quite delicious.

I keep my bakers simple with just some butter and cheese.

Interesting take on the butter.

I'm using a kamado style cooker Primo XL) ...I take them all the way to done, but I'm working with temps in the 350-360 range using the flame deflector plates so the taters are not taking on direct heat.

 

[ANGELAKERAMS]

Interesting take on the butter.

I'm using a kamado style cooker Primo XL) ...I take them all the way to done, but I'm working with temps in the 350-360 range using the flame deflector plates so the taters are not taking on direct heat.

I’m smoking mine at 225 along with my meats, so that is why they don’t get done in time.

I haven’t tried oil yet, but I imagine it has a similar result as butter.

 

[ATL96Steeler]

I’m smoking mine at 225 along with my meats, so that is why they don’t get done in time.

I haven’t tried oil yet, but I imagine it has a similar result as butter.

Probably...I coat them olive oil to keep them from sticking to the grate and a bonding agent for the kosher salt on the skin

Salted butter would seemingly do the same thing.

I actually should retract something...yours are true smoked potatoes...mine are baked potatoes on the grill...skin has a smoky/grilled taste

 

[FaCe-LeE-uS]

I actually should retract something...yours are true smoked potatoes...mine are baked potatoes on the grill...skin has a smoky/grilled taste

 

[ANGELAKERAMS]

Probably...I coat them olive oil to keep them from sticking to the grate and a bonding agent for the kosher salt on the skin

Salted butter would seemingly do the same thing.

I actually should retract something...yours are true smoked potatoes...mine are baked potatoes on the grill...skin has a smoky/grilled taste

I need to try that too

 

[ill]

I think I am going to try this in the next week or so

 

[DrewScott]

For the draft tonight i'm keeping it fairly simple.

I picked up 15 wings from Whole Foods, all drummies, gonna marinade them in a teriyaki, brown sugar , a little dijon, sauce thats easy to make, and then stick them in the oven at 7:15 pm. By 8pm they should be perfect and in time for the Bengals to pick Burrows.

 

[Center Ice]

Never smoked potatoes before, but very interested in trying... Have any tips/recipes/suggestions?

Shhhhhhhhhhhhhh.....

 

[PnkPanther]

Pork steaks

 

[ill]

made baked ziti last night

used the pioneer woman's recipe

it was amazing

 

[moxie]

Butterflied and roasted in the oven for about 40 minutes, total.

 

[ill]

made lasagna last night...not as good as the ziti, IMO, but still not bad.

the recipe called for cottage cheese instead of ricotta...that felt wrong but oh well.

 

[FaCe-LeE-uS]

made lasagna last night...not as good as the ziti, IMO, but still not bad.

the recipe called for cottage cheese instead of ricotta...that felt wrong but oh well.

Gross.