Cranked up the Mini-WSM with 365 Lump, cherry wood. I took out the clay diffuser and poured on the heat Look at that nice TBS!!! Seasoned with chipotle powder, garlic, Smoked Serrano Salt, and CBP. Golden brown Crispy skin delight! Devil Bird!!! Slice the taters about 3/4 of the way through. Coat inside and out with EVOO, Smoked Serrano Salt, CBP. Onto the gasser @ 450* for 45mins-one hour. Crispy skin taters!! Dripping goodness!!! Enjoy!!!!