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Smoked Potatoes

post #1 of 44
Thread Starter 
How do you smoke whole potatoes, and at what temp is best???? Also, what's the best way to prepare the potatoes....DemoMan
post #2 of 44
I would be interested in that as well. Would imagine that it might take awhile if doing some in with your other meat though.
post #3 of 44
I like to ***** the potato all over with a knife....rub with evoo, then sprinkle with fresh cracked black pepper and kosher salt.
I lay them directly on the grate and smoke with what ever meat I'm doing.
The temperature can be anywhere from 220 to 300+...it doesn't really matter, the hotter, the faster they will be ready.
Then I give them a squeeze after 1 1/2 to 2 hrs to see if they are ready, I let them cook until they are tender to the touch.
post #4 of 44
Thread Starter 
Thank you cowgirl....That's the info I was looking for....Just wondered if they were prepared in the same fashion as for the oven, but smoked at a lower temp....Thank you again....DemoMan
post #5 of 44
In the scope of things while smoking the time shouldn't be a factor but if you were pressed for time I think you could par-boil them and then when almost cooked take them out of the water, dry, rub with oil salt and pepper and then finish in the smoker.
Does a potato absorb much smoke when in the smoker for a long time?
post #6 of 44
Vlap, I've never had one take more that 2 hrs to smoke....they are pretty tasty in that length of time.smile.gif
post #7 of 44
Thats why I was saying pressed for time. In that oh crap I forgot the potatoes situation.

I have never smoked em but am going to have to try next time. Hows the smoke ring? wink.gifPDT_Armataz_01_28.gif
post #8 of 44
You're welcome Demoman,
Here is a link to some of them I did along side of a pork loin...http://www.smokingmeatforums.com/for...ead.php?t=9904
post #9 of 44
Vlap, that has happened to me before....sure wish I would have put tatoes in with that meat. lol
I'll give your idea a try next time.PDT_Armataz_01_34.gif


The smoke ring is brown.....not really!icon_mrgreen.gif
post #10 of 44
Slather them whole with bacon grease, roll and coat with your favorite rub (high sugar rubs are best cuz they help produce a crunchy skin), smoke to 185* internal. Do not poke holes in the skin, but a 4" aluminum nail inserted lenghtways will speed cooking time.
Slit, smoosh, and top w/ Tim's Tempting Tater Topping:

Whip 3 sticks room temp butter
whip in 1-15oz. jar of cheese whiz
Stir in 1 1/2 cups bacon bits*

*do not use artificial bacon bits unless you plan to use immediately. If your going to have the smoker going anyway, wht not smoke 3/4# of bacon until crisp and give it a spin or two in the food processor?

PDT_Armataz_01_28.gifPDT_Armataz_01_28.gifPDT_Armataz_01_28.gifPDT_Armataz_01_28.gifPDT_Armataz_01_28.gifPDT_Armataz_01_28.gifPDT_Armataz_01_28.gifPDT_Armataz_01_28.gifPDT_Armataz_01_28.gif
post #11 of 44
Also, when pressed for time you can partially cook in your nuker. (microwave)
post #12 of 44
If you own one. I do not PDT_Armataz_01_05.gif Haven't had a microwave in 8 years
post #13 of 44
Thread Starter 
Cowgirl,

I checked out the thread.....I can see right now, I'm gonna have be be a Cowgirl "groupie".....Porkroast is right up my alley....You've got some good ideas....Thanks

Vlap,

I'm with your bro....Microwaves is for popping corn....I won't even heat a cup of coffee in a Nukker....DemoMan
post #14 of 44
Thank you Demoman, I'm glad you liked the thread.smile.gif


Vlap, from the looks of things, you don't need a microwave.........the food you put out is awesome!
post #15 of 44
I still pop my corn on the stove top.
post #16 of 44
Interesting ... why not?

I don't actually cook in mine ... just rewarm leftovers and such (slowly) ... I find most people heat everything on high ... it can sure make a mess of things!
post #17 of 44
when I sold my house in 2001 (maybe my math is off on how many years its been) I left the microwave there. I moved to d.c. and went to culinary school. When I got my apt there I didn't have the money or the room for a microwave so I learned to get by without one.
I have not looked back since. I have the money and room now but most likely I won't bother. I have a tea kettle that can boil water as fast as a micro. I don't mind cold pizza or left overs. Soups and such you can reheat very fast in individual sizes on the stove top. I do not eat many frozen dinners so no need there.
I guess I just can't find a good reason to buy one or use one. I would only use it to nuke a hot dog or heat water. Ever bake a hotdog? Is tasty that way.
Some can't live without it. I just don't feel the need for more clutter in my kitchen.
It may also be that I have worked in snobby fancy places that didn't have one.
post #18 of 44
All interesting points. Pizza in never very good in a nuker. Soup, stews and chiles can be put in the bowl you want to eat from and save washing pots. Hotdogs and frozen dinners are not on my diet these days .. so no contest there!
Maybe I'll trade mine in for a toaster oven! PDT_Armataz_01_34.gif
post #19 of 44
Tim, printed and ready to try those potatoes, sound awsome. BTW, love your signature! PDT_Armataz_01_34.gif

Cowgirl, I've always done in foil and need to try w/out the foil. Sounds good.

Another idea, that the kids like, is to slice the potatoe bout 1/4" deep and 1/2" apart, coat w/evoo, and sprinkle/pile on McCormick garlic & onion medley seasoning. Then I wrap in foil PDT_Armataz_01_31.gif

Yet another idea is to "plug" a potatoe. use an apple corer and core it width(or length). Cut 1/4" off each end of core(skin side for plugs). Plug one end, pour some evoo in the hole, stuff a few slivers of garlic in the hole, and put some k.salt in. Then again I wrapped in foil.

I like Cowgirls idea for the smoke'n and Tim's on the topping. Great ideas that I must try very soon!

Nice to see ya around Tim, ya turd! PDT_Armataz_01_11.gifPDT_Armataz_01_22.gifPDT_Armataz_01_18.gif

Later
post #20 of 44
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