Taters

[Locomotive Breath]

Years ago, in my starter kit drum smoker, I had access to black walnut (thanks to a massive tree in the back yard) and I loved baking potatoes with the walnut wood. Low and slow, I'd smoke the potatoes while doing yard work, checking and turning them periodically. By dinner time, they were just right, with a smoky flavor that required no seasonings. Sure, you could add seasonings, but the flavor was just superb as it was.

May be old hat to y'all around here, but that was something I did on occasion, and it turned out great every time.

 

[atomicsmoke]

You smoked them whole, unpeeled?

"Dry"?

What temps?

 

[smokinbill1638]

Sounds delicious, I have to try that

 

[SmokinAl]

I've done them too, whole with the skin on, & they take forever to get done!
Al

 

[smokinbill1638]

I've done them too, whole with the skin on, & they take forever to get done!
Al

Your forever or my forever? Is that 18 hours? lol

 

[Locomotive Breath]

You smoked them whole, unpeeled?

Yes. Just like baking in the oven, poke them with a fork and roll them in EVOO, then put steak seasoning or salt and pepper on them, NO FOIL because you want some SKIN.

"Dry"?

I by far prefer EVOO or sesame oil, though I'm sure you could do almost anything.

What temps?

I went with the typical oven temp scale you'd use to bake a potato, and would adjust cooking time based on what the smoker was giving me. My smoker back then was a model of inefficiency and unpredictability, so it was oftentimes 250F-350F, for a couple hours, and turning them every 30m or so. Using tongs to turn them, I could tell how done they were. Bear in mind, when you pull them out, they'll continue to cook a little until you cut them open, so I'd oftentimes pull them and let them sit in a bowl with a towel over them till it was time to eat, and they did fine.

When I'd roll them in a towel to loosen them up inside, cut, and "bust" them (push the ends together to cause the potato to erupt), it was like a bouquet of awesomeness. You could do like in TX and fill it with brisket or sausage at that point, or you could even scatter it onto a griddle and make home fries, so many options. Even mashed, they rock. I suppose you could let them cool and make potato salad, though I never tried that.

 

[buzzy]

I do fresh dug red potatoes. They r BANGIN. I especially like making home fries with them for breakfast the next day