smoked potatoes worth it?

[flyinion]

Are they really good?  I was using a rigged way of holding my air temp probe thermometer with those black binder clip type things but then I read about using a potato and Jeff saying they're great to eat as well.  Anyone know if they would be done in 2-3 hours if I'm smoking around 225-270?  (going to do a tri-tip and temp might be running high).  I read in another potato thread about pre-nuking them to get them started.  If it helps, the potatoes are each 3/4 pounds (good sized russets)

 

[pops6927]

I've smoked them before and nuking them first to semi-done (about 3 min per) does the trick.  I mash them into a smokey mashed potato and they're great!

Also, almost forgot, I did some for my graduation, fingerling potatoes.  They were cold smoked (bless Todd for his AMNPS!) and hard, but with a great smokey flavor, so we sliced them and baked them in the oven and wow, what great flavor!

 

[jrod62]

smoked potatoes worth it?

once you have a smoked potatoes you will never but them in the oven again !!!!

I have never nuke them. really don't see the need to. At 275 should get done  in 3 hours.

 

[jrod62]

I've smoked them before and nuking them first to semi-done (about 3 min per) does the trick.  I mash them into a smokey mashed potato and they're great!

Also, almost forgot, I did some for my graduation, fingerling potatoes.  They were cold smoked (bless Todd for his AMNPS!) and hard, but with a great smokey flavor, so we sliced them and baked them in the oven and wow, what great flavor!

will have to try this one.

 

[michael ark]

Soo worth it.:drool

 

[s2k9k]

If you already have one heat source going, why turn on the oven? 

I wash them good then do a spiral cut around them just a little deeper than the skin and rub them with EVOO, kosher salt, pepper and any other spice that sounds good at the time. I then nuke them for a couple of minutes just to pre-heat, it does cut down on the cook time, then onto the smoker and they are done in a couple of hours. They are really good, much different than a baked potato in the oven.

 

[jirodriguez]

If you have time twice-smoked potato's are friggin awesome!

I rub em with EVOO, and a little salt, then smoke them for about 3 hrs., cut/scrape out the insides, mash all the insides up with some sour cream, green onions, chedder cheese (or blue cheese), and some crumbled bacon, refill the hallowed out taters with the mashed up filling and back into the smoker for 2 to 3 hrs. Your family will literally be fighting for any left overs for lunch the next day.... lol.

 

[flyinion]

Hmmm, well I think I did something wrong.  I have a few ideas of what but not 100% sure.  I used a couple russet potatoes from the bulk display that were about 12oz each and nuked them for about 5 minutes before they went on.  They smoked at about 225-235 for about 2 1/2 hours while my meat smoked as well (was using one potato to hold the air temp probe).  The potatoes ended up tough on the outside with tough dry skin, and the insides were not fully done.  I'm thinking I used way too large of potatoes (the not done problem) and also left them on too long (the tough problem).  We ended up nuking them for about 2 minutes to try and finish off the insides.  They felt done from the outside but once we cut them it was obvious they weren't.

 

[brdprey]

 

[s2k9k]

Did you put anything on them? I do use smaller potatoes, about tennis ball size and I think the EVOO helps keep the skin from drying out so bad.

 

[smokinhusker]

If you have time twice-smoked potato's are friggin awesome!

I rub em with EVOO, and a little salt, then smoke them for about 3 hrs., cut/scrape out the insides, mash all the insides up with some sour cream, green onions, chedder cheese (or blue cheese), and some crumbled bacon, refill the hallowed out taters with the mashed up filling and back into the smoker for 2 to 3 hrs. Your family will literally be fighting for any left overs for lunch the next day.... lol.

X2...Twice baked are the bomb! I did some whole Yukon Golds and although they were done, there was no smoke flavor 

 

[flyinion]

Did you put anything on them? I do use smaller potatoes, about tennis ball size and I think the EVOO helps keep the skin from drying out so bad.

I didn't which was probably dumb on my part since I usually do an olive oil & kosher salt coating on the outside when I do baked potatoes in the oven.  It wasn't just dried out skin though, a thin layer of potato was dried to it as well but maybe the oil would help.  I'm definitely doing smaller potatoes next time though.

 

[zahlgren]

Cant wait to try them!

 

[dewetha]

they do come out good i' have done them twice. next time it's only an hour under smoke than wrap in foil with evo and sea salt.

i'm toying with trying to come up with a multi-layer potato dish to smoke.

something like  a layer of hashbrown, topped with chopped bacon, topped with slices of potato, then topped with maybe semi-cook but hand mashed potato(twice baked idea) and a layer of cheese. smoke and then top with sour creme.  maybe slide another layer of cheese in there to make a nice sounding 7. 

 

[jirodriguez]

they do come out good i' have done them twice. next time it's only an hour under smoke than wrap in foil with evo and sea salt.

i'm toying with trying to come up with a multi-layer potato dish to smoke.

something like  a layer of hashbrown, topped with chopped bacon, topped with slices of potato, then topped with maybe semi-cook but hand mashed potato(twice baked idea) and a layer of cheese. smoke and then top with sour creme.  maybe slide another layer of cheese in there to make a nice sounding 7. 

a potato augratin is awesome in the smoker!

 

[biteme7951]

I do potatoes in the smoker just about every time I run the unit. I wrap the potato in foil with a pat of butter and some rub sprinkled on top. draw the foil towards the top but do not seal for the first hour or so. then pinch the foil closed and let them finish....skins and insides will be nice and soft. 

Barry.

 

[flyinion]

So I tried them again, this time on my new WSM with some chicken thighs.  I used smaller potatoes this time, and Yukons instead of Russet.  Rubbed in olive oil and some kosher salt.  They came out awesome!  They will definitely be made again and I will try Russets again if I get smaller ones like what normally comes in a bag vs. the huge monsters that are always in the bulk bin.

 

[rabbithutch]

Not trying to hijack, but wondered if anyone smokes new potatoes (the red skinned ones) and how they do it. Seems their size would reduce cooking time.

 

[emarequick]

They are definetly worth it!  My family loves them.  I rub them with EVOO, roll them in salt, pepper, and what ever else, put them in with what ever else is in the smoker.  They are always a hit.  Just cut them, add butter, cheese, sour cream, what ever, just like a baked potato.

 

[athabaskar]

Smoked potatoes make the best potato salad ever. We put them on the smoker first so they are done long before the low & slow stuff. That leaves plenty of time to make the tater salad and allow it to cool and the flavors to get happy together. By the time the meat is done you have something special.