Potatoes ??

[scaisse]

 :-\

Hi Gang,

Loving my smoker, having smoked just about everything I can think of. My question this morning concerns one of the few things I have not yet tried... potatoes.

I am thinking of slicing several "bakes" into 1/8" chips, adding salt, pepper and oil, then warm smoking at 225 for about 4 hours or until crisp.

I imagine the white "meat" of the potato will darken up alot, but the taste sounds interesting.

So to my question,  does anyone have any experience with potatoes on the smoker?  Any suggestions??

Thanks, Steve from Texas

[KevinG]

Interesting, never thought of trying potatoes. I'm kind of wondering if they will ever get done since the temp is so low. Everytime I cook potatoes I throw them on the grill directly on the coals and it still takes an hour to get them done.

[scaisse]

I am hoping that by slicing them very thin, they will cook.  But good point, I think I will increase the temp and will be ready to finish them on the grill if need be.

Thanks,

Steve

[scaisse]

Experimentation is part of the fun with my smoker.

I took two large Idaho spuds.  Did a waffle cut with the mandolin, and now am slow roasting on the grill for about 20 minutes with sea salt and a touch of peanut oil.  I will then brush with butter and finish with 4 hours of maple wood smoke at 200F in the smoker.  I will seasoned with salt, vinegar and pepper.  We'll see how it tastes.

Cooking initially on a hot grill will open up the meat for smoking and make sure the potatoes cook.  Brushing with butter will ensure they are not dry as a bone.

I'll let you know how it all turns out.
http://www.valuweb.com/smokedspuds.jpg

[scaisse]

Well, they turned out very crisp, and tasty - but with a very very strong taste of smoke.  They are actually quite close to potato chips in texture.  So if you like the strong strong smoky taste, stick with the 4 hours.  I think next time, an hour would be enough to get an appropriate smoky twang to the potatoes.  As expected, they became a dark brown.   I also think the waffle cut from the mandolin helped with the texture.  I will do this recipe again, with only a slight change in timing.

[mow_delon]

Was wondering how important cooking on the grill first was, or if you thought the spuds would get done on the smoker?

[Ka Honu]

...  Did a waffle cut with the mandolin...

Doesn't that ruin the strings and make it hard to tune?


Sorry, but I can never resist this one (and I've tried).

[Paddlinpaul]

Before I go camping I microwave my baked potatoes and wrap them in foil. When dinner time comes, I throw them in the fire for baked potato. Don't have to wait 2 hours that way. May be a thought to nuke em then smoke em.

[seemore]

I think we are going to have to try this one..........sounds good!
Mrs