"jmagerl" > wrote in message
...
> I've tried cooking them at hi temperature (350) and lo temperature (250).
> Poked and unpoked, foiled and not foiled, oiled and unoiled, in the oven
> or on the grill and they always come out like....microwaved potatoes -
> mushy. How do I get the fluffy potatoes with crisp skin like the ones you
> get in a restaurant? I use a Weber Smokey Mountain
>

You need to use baking potatoes, like Russets, and bake them at a HOT DRY
heat. The others have given good suggestions as to temp and time. If I'm
grilling I do them outside, otherwise it's the oven. I knew a guy who'd put
them in rock salt in a pan; they were crisp and nicely done, but I'm not
sure all that was necessary.

Jack