Weber Potato Nails

[G]

A new product from Weber.  Anyone try these or "nail" a potato in the past?
http://store.weber.com/Items/NewProducts/Detail.aspx?pid=1451

Some other cool new Weber products can be found here (link to Weber homepage)
http://store.weber.com/Items/NewProducts/

[Duke]

Those look interesting and might make a cool novelty. I am getting the ash shovel along with my next order.

[G]

If nothing else, they would make a great stir stick or olive/mushroom holder for mixers....

[Craig]

From what I understand, potato nails were THE thing for baked potatos back in the '40s-'70s. My Grandmother's and my Mother had them. My Mom hasn't had a pair in over 30 years.

Craig

[DoppelBock]

I just saw these! I have $13 left on an Amazon gift card after taking the plunge for the mini chimney and was trying to find one other thing to get so I could be done with the card. It's between the nails and the Weber Corn Holders I'd use the corn holders more than I'd use the potato nails, but they are unique.

[1buckie]

I've had this nifty little gizmo for at least 25 years....




Aluninum, holds 8 taters or corn, if you like, or heck bok choy or other semi-tubular foods ......sausages?

Folds up for easy storage ~~>



Not a Weber item...but it sure does work good !!!

[Duke]

I like that Buckie. 

[ramsfan]

Wouldn't a metal shish kabob skewer right through the middle of a potato work just as good as a nail?

[mike.stavlund]

Craig, it is good to know that potato nails have a history and a pedigree.  I had no idea such a thing existed, and so assumed they were some kind of gimmick.  Maybe I should try them.

OTOH, I am so stoked about the trick in learned on this forum about cooking potatoes to 210 that I might just keep doing that for awhile.  Besides, bumping my thermometer probe into a hot nail might give me a false reading.

[Eastex]

Well I missed a lot apparently, what does a potato nail actually do and what's the 210degree trick on them?

[HankB]

Wouldn't a metal shish kabob skewer right through the middle of a potato work just as good as a nail?

At least as well - maybe better since the skewers are usually longer.

Well I missed a lot apparently, what does a potato nail actually do and what's the 210degree trick on them?

The nail conducts heat to the middle of the potato so it bakes faster. We had them when I was a kid, back in the middle of the previous century. (No idea about the 210 thing. Edit: Probably this: http://whatscookingamerica.net/Q-A/PotatoBaking.htm)

I either wrap spuds in foil and get them close to or right on the coals. Or better yet, slice them into thirds lengthwise (about 1/2" or 1/3" thick) brush with olive oil, sprinkle with salt and pepper and grill them. Like this



or this



to get this

[1buckie]

Yup, they cook fast on the hook....

Like these, on the spikes, at 525° !!!!



The 210  thing MIGHT have been me....
I've never really thought about it 'till recently & stuck a Thermapen in a few when I was sure they were the way we like 'em  205~ 210 produces fluffy all the way thru ( at least on a large russet, other types may be different )
Probe tender, like brisket, etc. would work as a test, I suppose....

I set up the wife's dinner & left my 3 on while I smoked my chicken & boy howdy were they DONE !!!

[Duke]

That's a sweet tagline Buckie! 

[1buckie]

Yeah, I swiped that from your post of the "Must Read" CL listing, where the guy would not deliver
(It's been changed to read: "Due to previous flakes" )

This one here ~~>

http://weberkettleclub.com/forums/trading-post/performer-for-sale-a-must-read!/

Thanks for that chuckle !!!

Don't know what I'd do w/o you folks !!!

[Craig]

Very cool!

Craig