Baked Potatoes in WSM

Posted by Jason M. Park in the Beginner's Forum on 12/4/03.

I rinse them off real good, and keep them rather moist before wrapping them in foil. I usually put them on for the last 3 hours or so of a low and slow smoke. I have used small russets and medium sized white potatoes. They turn out great.

The smoke will discolor the foil, but the potato will not get a smoke taste. Somehow, I think the smoke flavor is best left to the meat.

--------------------

Posted by Bernie in the Beginner's Forum on 12/4/03.

I cooked mine for about 5 to 6 hours along with the ribs. Came out great. I used the jumbo potatos wrapped in foil.

I put a couple of 3/4 lb potatos, wrapped in foil, on the bottom grate while I smoked some sausages on the top grate this afternoon. Kept them there for a little over 4 hrs. Lid temp was 210. Wife said they had a good taste. Just a hint of smoke.

/infopop/emoticons/icon_rolleyes.gif Now that I know it makes a difference,(radiated heat) The water p[an was empty with the taters on the low grate.