Baked Potatoes

whitetailfan · January 13, 2005, 02:58:21 AM

Borrowed from another thread:
<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 ...Also put a few bakers in the rack under the chicken, it will add a nice touch to the meal...<hr height="1" noshade id="quote"></blockquote id="quote">
Also:
<blockquote id="quote">quote:<hr height="1" noshade id="quote"> ...rub with EVOO...<hr height="1" noshade id="quote"></blockquote id="quote">
Ok - so far I at least know what the evoo is from reading Mallard's past posts, but my questions are thus:

Are you really trying to get any smoke flavour? Or merely trying to get the best use out of heating your cabinet?

Do you peel the spud? What is the purpose of spicing and rubbing the outside if that is the case? I guess you should know I'm "one of those" that won't eat the skin on a baker, so I guess if you do that sort of thing, then I can see why you'd prepare the outside but...

How long does it take at say a butt or brisket smoke temp of 210-225? Does the time increase with the number of spuds, or pretty much all the same?

It's fricking cold here right now, and I've been dreaming of next summers barbecues[:p]

"Nice Rack"
Lethbridge, AB

Habanero Smoker · January 13, 2005, 09:56:49 AM

I tried smoking potatoes by cutting them up in 2" pieces. The worst mistake I ever made. The potatoes took on too much smoke. It was like putting pieces of charcoal in my mouth. Potatoes have a tendency to absorb flavor, and I exposed to much surface to be smoked.

Next time I'm going to do what MW does, leave the skin on and rub with EVOO.

MallardWacker · January 13, 2005, 02:08:54 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">...Also put a few bakers in the rack under the chicken, it will add a nice touch to the meal...<hr height="1" noshade id="quote"></blockquote id="quote">

The reason I put the bakers under the chicken, the main reason is that they can take the heat of the lower racks~I'm not worried with the fact of messing them up like a piece of meat. The second, and somewhat of a minor thing is the fact of a lttle flavor (Arkie spelling for flavour) of the fat drippings.

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Are you really trying to get any smoke flavour?<hr height="1" noshade id="quote"></blockquote id="quote">

You Betcha Baby[:p], This is one of the few times that I really like Hickory, but any good old smoke will do. What got me thinking that the Hen Mallard and use to go to a BBQ place in Hot Springs, they served them~always enjoyed them. They also served a little crock pot type dish, one serving size, with cheap baked beans and I'm sure some form of left over meat then they put it in the smoker~~Heavens to Mergatroit, it was way to good. But that is another project.

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Do you peel the spud? What is the purpose of spicing and rubbing the outside if that is the case?<hr height="1" noshade id="quote"></blockquote id="quote">

All I do is wash them good, I am one of those freaks[B)] that like to eat the skin, hate that feeling of grit on the teeth. And I use EVOO to help keep the skin soft, plus EVOO will probably not hurt the flavor either.

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Or merely trying to get the best use out of heating your cabinet?<hr height="1" noshade id="quote"></blockquote id="quote">

Ok I'm a cheap butt[^], yes hate wasting that smoke. If you can fill the BS up (reasonably) do it.

<blockquote id="quote">quote:<hr height="1" noshade id="quote">How long does it take at say a butt or brisket smoke temp of 210-225? Does the time increase with the number of spuds, or pretty much all the same?<hr height="1" noshade id="quote"></blockquote id="quote">

On a long smoke like that I don't think it will make a differance. What ever you do don't keep them in there for 9-12hrs[xx(]. Check them around 4hrs or so until they are soft..

Other great uses for smoked bakers: Cut those puppies up and make some fried taters~~~YOWZAA Boys this is great. And really they are still great just cut in half and reheated with real butter and cheese....

Norhtern friend, Stay warm, stay safe. I would like to talk to you about a Goose Hunting trip that the posse and I want to get going to Canada on. Outfitters that type thing..

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Ian · January 13, 2005, 04:16:31 PM

MallardWacker: Simply a great idea, to think of all the meat
{pork fat rules[:D]} that could have rendered out over those spuds, it would have kept that drip tray a little cleaner ( LOL ).Anyhow just a thought here, what if after the evoo you were to roll/dust
the spuds in your favorite rub. I'm thinking cajun? I don't believe the rendering would be enough to wash off the rub, and like you suggust maybe 4 hrs processing. I might be inclined to put these in say at a pork butt internal temp., of 157 or so. The theory being that the addition of these might keep the butt in the plato stag a little longer thus breaking down the collagen even more, but not lengthening the cook significantly then what the normal process would be? Like I said just some thoughts here?[8D]

Ian {GO STEELERS !!!!}

nsxbill · January 13, 2005, 04:57:55 PM

Let's see, Bacon on the top rack.
Some boneless skinless breasts wrapped in bacon on second shelf
Onion slices on third shelf.
Bakers on the bottom shelf with more onions filling in the spaces left.

My neighbors will be pounding on the door to ask that I stop torturing them with my Smoker!

Bill

MallardWacker · January 13, 2005, 06:33:29 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Anyhow just a thought here, what if after the evoo you were to roll/dust the spuds in your favorite rub. I'm thinking cajun?<hr height="1" noshade id="quote"></blockquote id="quote">

Ian:
I have thought of the same thing, but it has always been after I have cooked them, one of those(darn it, I forgot again) type thing. Since I am "one of those" that eat the skin, that is something I have to do. Tell you what...I have some beef ribs that I will be doing soon, I will do this then.

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Let's see, Bacon on the top rack.
Some boneless skinless breasts wrapped in bacon on second shelf
Onion slices on third shelf.
Bakers on the bottom shelf with more onions filling in the spaces left.<hr height="1" noshade id="quote"></blockquote id="quote">

Bill: s
Somethings were just ment to be together. Great combo.... I really like oinions!

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Chez Bubba · January 14, 2005, 02:05:38 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 The second, and somewhat of a minor thing is the fact of a lttle flavor (Arkie spelling for flavour) of the fat drippings.<hr height="1" noshade id="quote"></blockquote id="quote">And apparently the Arkie spelling of little![;)][:D]

J/K MW![:)][8D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

whitetailfan · January 14, 2005, 07:28:19 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 The second, and somewhat of a minor thing is the fact of a lttle flavor (Arkie spelling for flavour) of the fat drippings.<hr height="1" noshade id="quote"></blockquote id="quote">And apparently the Arkie spelling of little![;)][:D]

J/K MW![:)][8D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote">
Nice catch CB...I missed that on the first couple of reads[:D][:D][:D]

"Nice Rack"
Lethbridge, AB

nsxbill · January 14, 2005, 12:55:02 PM

Here in the colonies, unlike Canada, once with the English influence, flavor is spelled flavor. Can't explain the spelling of onions however. Must be generic to Arkansas.

I suspect the computer was a big step, and spell checker is kinda like the Guru.....one of those new fangled gadgets that aren't necessary. [:D] [}:)]

Bill

MallardWacker · January 14, 2005, 02:01:35 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">And apparently the Arkie spelling of little...<hr height="1" noshade id="quote"></blockquote id="quote">

The problem when you move to Arkansas is the fact that nearly overnight you start sliiiiiiiring the vowels together. Must be the the residue of the METH (or it's by-products) that leaches in the water from the hill country. You see the number one past time in rural AR is the art of manufacturing Meth, the second is spot lighting deer in folks front yards with a 300 Weatherby. Darn I hate repairing holes in my wall.

Everyone have a great weekend......

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

whitetailfan · January 14, 2005, 05:09:28 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by nsxbill
 Here in the colonies, unlike Canada, once with the English influence...<hr height="1" noshade id="quote"></blockquote id="quote">
Huh?
<blockquote id="quote">quote:<hr height="1" noshade id="quote">flavor is spelled flavor<hr height="1" noshade id="quote"></blockquote id="quote">
And once upon a time Raye's handle would have been Olde Man and his business Minor's Carpet Cleaning Shoppe
[:D][;)][:D]

"Nice Rack"
Lethbridge, AB

Chez Bubba · January 15, 2005, 08:04:52 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 a 300 Weatherby<hr height="1" noshade id="quote"></blockquote id="quote">I have one of those. Damn nice flat-shooting cartridge.[:)] But I promise I won't punch any holes in your walls![:D] If I wanted to do that, I'd use the 50![;)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

MallardWacker · January 17, 2005, 02:14:12 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">I'd use the 50!<hr height="1" noshade id="quote"></blockquote id="quote">

You don't know how close you got with that statement. I hired a girl once where her husband bought the rights to build single shot 50's(Ivevister Arms), you know the ones~~By-Pods, Honki'n Scope (the kind when you have a rookie squeeze one off an the rear of the scope brings blood just above the eyebrow)You would be surprised on how many he sells AND how many multi gun sales to personal owners he gets.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

whitetailfan · January 17, 2005, 06:34:14 PM

I made my first attempt at Bradley baked potatoes this weekend with a pulled pork butt. Cooked for 4 hours which was plenty at about 225F. Prep work - rubbed with olive oil and sprinkled with some Willys #1derful from S&S.

A couple of items:
First - after speaking with Whitetail Doe, apparently I'm the weird one, and most people eat the skins on bakers. With that in mind, I tried it and they were delicious with the rub for spice.

Second - after deciding upon the 4 hour time with help from other's posts, I put the taters in at 4 hours to meal time. Problem - I was done smoking hours before the taters hit the Bradley...If you're on a 10 or 12 hour butt cook, how do you smoke the spuds??? I applied 4 hours of hickory at the start, so the only smoke flavour will be the residual in the cabinet, unless you do them early. How do you all time the cooking???

"Nice Rack"
Lethbridge, AB

Ian · January 18, 2005, 08:38:54 PM

Whitetailfan: I never really gave the smoke aspect much thought, was just after the overall taste of the tot's. I guess what Ill do is either start with one hour of smoke [till I know how the skin takes the smoke] at the start, or put three more pucks in when the tot's go in at 160 int.[8D]

Ian {STEELERS SUPER FAN!!!}