• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Smoked Russet Potatos

psychojr

Newbie
12
10
Joined Nov 11, 2013
Any hints on smoking Potatos? The last two batches were a little hard. Smoked at 225 for three hours. On my last attempt I wrapped in foil for the last hours. Whole chicken was great, but not the Potatos.
 

jirodriguez

Master of the Pit
OTBS Member
SMF Premier Member
4,653
138
Joined Jun 5, 2009
At 225° it probably just needs more time, that is a pretty low temp, for a big baker potato I'm guessing you would need more like 4 hrs. You can also zap them in the microwave for 5-10 min. at the very end if they aren't quite cooked through, they will still come out very tastey.

If you haven't tried it yet I highly recomend twice "smoked" potatos! Smoke them till tender, cut a wedge out of the top and scoop out the insides. Mix the insides with sharp chedder, green onions, sour cream, salt, pepper, and a little butter, spoon that all back into the taters and then smoke them again for another 1-2 hrs. They are sooooo goooood!
 

the1pearson

Fire Starter
40
12
Joined Jun 21, 2014
Par Boil the potatoes first then smoke them until done. You could foil wrap them with butter/evoo and spices the last hour also.
I also do a 'potato bomb' recipe I got from the BBQ BOYS on youtube. Just type it in, another great stuffed potato recipe!
 
Last edited:

stovebolt

Smoking Fanatic
807
33
Joined Jul 7, 2010
 I just cook them in the microwave then give them about an hours smoke or less for flavor and I like them that way.

Chuck
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,559
3,238
Joined Oct 4, 2012
We cook them on the grill and smoker all the time. I run the smoker/grill right around 425-450. Lightly Coat the tater in olive oil, roll in a mixture if sea salt, CBP, and any other spices you like. Takes about 45minutes for baker sized taters. I like to rotate then to get all sides nice and crisp.

For a neat presentation, slice the tater across the narrow width every 3/16"-1/4, don't cut all the way through. Drizzle with oil, sea salt, CBP, and what ever spices. Same high temp, don't rotate leave sliced side up.
 

radioyaz

Smoke Blower
101
16
Joined Sep 10, 2014
I have had great success with using a fork to poke holes all over the raw spud. smoke them for 2.5 hours...then foil them for two more hours. Perfection. Even at a temp of 225 this method has come out perfect.

If you can place them on a rack under the meat you are smoking at the same time, they will benefit from some of the drippings slightly coating them.

Poking the holes allows the smoke to penetrate. Works good for me.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.