have you smoked a potato...Yeah I know your low carb ...but I was wondering
as to if it was worth the effort to smoke one. I figured maybe your wife
would/could eat it.

--

The house of the burning beet-Alan

hahabogus wrote:
> have you smoked a potato...Yeah I know your low carb ...but I was
> wondering as to if it was worth the effort to smoke one. I figured
> maybe your wife would/could eat it.

We've thrown a potato straight onto the coals of a grill before and we've
wrapped them in foil (steam) on a grill. Never smoked one, though. I don't
think I'd eat a smoked one.

kili

kilikini wrote:

> hahabogus wrote:
> > have you smoked a potato...Yeah I know your low carb ...but I was
> > wondering as to if it was worth the effort to smoke one. I figured
> > maybe your wife would/could eat it.
>
> We've thrown a potato straight onto the coals of a grill before and
> we've wrapped them in foil (steam) on a grill. Never smoked one,
> though. I don't think I'd eat a smoked one.

When I am making a roast something using the Weber kettle, I will often
throw some oiled and salted potatoes on the grill near the hot parts.
The skins pick up smoke flavor, and bake nicely. Very good.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"hahabogus" > wrote in message
...
> have you smoked a potato...

Haven't been able to find a pipe large enough . .

van
>


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"hahabogus" > wrote in message
...
> have you smoked a potato...Yeah I know your low carb ...but I was
> wondering
> as to if it was worth the effort to smoke one. I figured maybe your wife
> would/could eat it.
>
> --
>
> The house of the burning beet-Alan
>
>
>

I've smoked a buncha taters. They're not gonna come out of the smoker like
a true baked, but they're damn good!

I think Yukons and redskins are the best, but I'm a bit partial to those
breeds. Don't have much use for a russet

I cook on the hot side on a WSM (300-350) sans water pan. (the water pan
is for sissies).

As my wife noted, you can simply toss them into the coals, though that
method is better suited to Russets.

You won't have the accuracy in timing you'd have with an oven, you'll have
to check periodically.

Absolutely worth the effort. Smoke 'em, mash em, pour some brisket gravy on
'em, have at it!


TFM® - I deep fried a whole tater once...