I did 6 of these last week, used smaller potatos, they turned out really good. I smoked them 3 hours at 225° with hickory, (I think a higher temp. would be better) they had a good smoky flavor. I did not foil them, made the skin not so soft. I like a crunchy skin if I can get it. Some were not completely done and I nuked them later. They reheat fine.
Oh yeah. Did not scoop the flesh out, just cut in half, put shredded cheese on them and nuked, then served with butter and sour cream and fresh cracked black pepper.
These are basically smoked potatoes with an herb and spice rub. Sounds like barbecue to me.
•8 baking potatoes (Yukon gold's are good for this)
•1 cup bacon grease, softened, not melted
•2 tablespoons ground sage
•2 tablespoons granulated garlic
•2 tablespoons dried parsley
•2 tablespoons salt
•2 tablespoons coarsely ground black pepper
•2 tablespoons sugar
•2 tablespoons paprika
Wash and dry potatoes. Rub warm, soft bacon grease into the skin of each potato, covering completely. Mix the herbs together; roll each potato in herb mixture, making sure to cover completely. Puncture each potato several times. Place on hot grill in a smoker, and smoke for 1 hour at 250 deg, turning once. Remove potato and wrap each in double layer of heavy duty aluminum foil. Seal the foil and place back in smoker for another 1 to 1 1/2 hours or until soft when poked.