Smoked Potatoes

Discussion in 'Fruit, Nuts & Vegetables' started by demolitionman, Dec 4, 2007.

  1. demolitionman

    demolitionman Newbie

    How do you smoke whole potatoes, and at what temp is best???? Also, what's the best way to prepare the potatoes....DemoMan
     
  2. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    I would be interested in that as well. Would imagine that it might take awhile if doing some in with your other meat though.
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    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.
     
  4. demolitionman

    demolitionman Newbie

    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
     
  5. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    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?
     
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    Vlap, I've never had one take more that 2 hrs to smoke....they are pretty tasty in that length of time.[​IMG]
     
  7. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    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? [​IMG][​IMG]
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    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.[​IMG]


    The smoke ring is brown.....not really![​IMG]
     
  10. smokyokie

    smokyokie Smoking Fanatic

    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?

    [​IMG][​IMG][​IMG][​IMG][​IMG][​IMG][​IMG][​IMG][​IMG]
     
  11. squeezy

    squeezy Master of the Pit OTBS Member

    Also, when pressed for time you can partially cook in your nuker. (microwave)
     
  12. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    If you own one. I do not [​IMG] Haven't had a microwave in 8 years
     
  13. demolitionman

    demolitionman Newbie

    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
     
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thank you Demoman, I'm glad you liked the thread.[​IMG]


    Vlap, from the looks of things, you don't need a microwave.........the food you put out is awesome!
     
  15. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I still pop my corn on the stove top.
     
  16. squeezy

    squeezy Master of the Pit OTBS Member

    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!
     
  17. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    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.
     
  18. squeezy

    squeezy Master of the Pit OTBS Member

    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! [​IMG]
     
  19. bigal

    bigal Smoking Fanatic OTBS Member

    Tim, printed and ready to try those potatoes, sound awsome. BTW, love your signature! [​IMG]

    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 [​IMG]

    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! [​IMG][​IMG][​IMG]

    Later
     
  20. walking dude

    walking dude Smoking Guru SMF Premier Member

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