> wrote in message
oups.com...
>
> jmagerl wrote:
>> 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
>
> Mine always come out crisp. Not puffing my chest out, it's just one of
> the few things I really never had a problem achieving. I rinse them,
> dry and poke em' with a fork, rub with olive oil, then salt and pepper.
> Grill is already on high, (Weber Gold-C w/ pcci grates). There the
> first things I place on the grill cause they take the longest. Place
> em' directly on the grates for about 15 minutes, turning over once. I
> then lower temp to around 300-400F and turn over every 10-15 minutes
> for about an hour, or until the sides when squeezed seem soft, and skin
> crisp. The skin comes out really crisp every time.
> No real secret on my end, this is just how I do em.

Someone told me recently to cut the top off of a beer can (unfortunately,
you need to drink the beer first - one beer per potato). Then put the spud
into the beer can (of course it needs to be a size that fits....), then put
the can standing up directly onto the coal bed itself and let it cook for 45
minutes or so.

I haven't tried this myself, but it seems it would work.....the can keeps
the direct heat from actually burning the spud too much, plus the hot air
circulates between can and spud. I find that if you foil wrap them, they
don't get crisp on the outside, and if you just put them directly on the
coals, you end up with lumps of charcoal. It should also work well on a
smoker as you will get the hotter temperature directly a t the coals vs the
lower grate temps.

Might give it a go over the weekend.