potaterWe smoke them there taters all the time. In my ecb no mods. I will say it is fantastic and a no brainer, a must have...lol . I get Idaho bakers, poke with a fork some what deep about a half dozen times, rub with bacon grease and kosher salt, rub if ya like. 225 deg to 250 deg/ 2hrs top rack. Poke em with a skewer like ya would a cake, goes through easy and comes out fairly clean, they're done! Save for omelets later, or smoked mashed taters....yummy!!
different smokers will give different results.