Don't foil your potatoes! Smoke em!

[cjm7171]

Guys, guys, guys...

I have been clicking on all kinds of (delicious looking) posts today, but one indiscretion has stood out to me.  I keep seeing your potatoes wrapped in foil.  Next time, follow this recipe...

1. Scrub them.
2. Cover them with olive oil and some kosher salt.
3. Cook them with indirect heat and some cherry wood (or apple or pecan).
4. Thank me.

[1buckie]

OK.....................









What about Bacon Salt?


Try as I might, I can't keep these little pieces from falling thru the grate, so those may have to stay in the foil.....................





Grate idea, but to smoke them all the time, I'll need to have someone explain to the wife that's how it's gonna go............

[cjm7171]

1buckie, you are truly a kindred grilling spirit of mine...

[OoPEZoO]

Agreed.....it always surprises me when I see so many pics of taters wrapped in foil.  I stopped doing that the first week I bought my first kettle.  I love the crunchy skin you get when cooking them uncovered.

[G$]

So is one way the right way and one way the wrong way?

[OoPEZoO]

So is one way the right way and one way the wrong way?

Yes 

[1buckie]

[Troy]

i stopped foiling taters when I learned to cook.

poke a few holes so they don't explode, evo and kosher salt.

in the oven, or on the grill - its the way to go!

[Ted B]

Tried both ways. Not fanatical about either one. Personally don't see much point in foiling if it's on the grill seems counter productive

[1buckie]

Down on the coals, I like to foil......charcoal tends to stick to olive oil.............

[AZ_MIKEY]

How about when they are done like this?




After that no need for sour cream or butter. I suggest giving these a try and you just might start foiling your potatoes again!

Sent from my SM-N900V using Tapatalk

[1buckie]

At times......I even refuse to foil the corn..............

[Bbqmiller]

I agree - do them with the weber potato nails now

[MacEggs]

Back in my gasser days, my neighbour told me about what cjm7171 mentions in the #1-4 at the beginning of this thread ... sans the smoke.

Tried it, and loved it! In fact, that's pretty much only what my gasser gets used for these days in regards to cooking.
The crispy skin is fantastic! Some sour cream, chopped green onions, shredded cheddar cheese .. S&P ..

I have also done the charcoal method on the kettle, as well as the foiled method in the basement.
In the end, you got cooked potatoes, and they are one of the finest food groups in my opinion. 

[Duke]

I do them both ways. It just depends on how I plan to eat them. I find foil helps them finish faster when I don't have a lot of time and sometimes I like to smash them down and eat the skin along with the rest. And like Buckie said they should be foiled when making basement potato's. I do corn both ways too. I also have to say the rustic unwrapped is definitely some of the best.