Does anyone have any experiance with this! I smoked my first couple of chickens last weekend and I'm addicted! I'm doing it again today, my wife was going to cook the potatoes, 8 of them in the oven a couple hours before the chicken was ready at 350. I figured I'm cooking the chickens at 225-250 for 4 hours at least, and I'm not using the rack above the water pan, why not just wrap them in foil and put them all on it, I figure they'll be done the same time as the chickens! They are the big spuds, not the little red skin potaoes by the way.
Help! I want to put potatoes on my bottom rack!
- Thread starter Harrison
- Start date
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Harrison:
Does anyone have any experiance with this! I smoked my first couple of chickens last weekend and I'm addicted! I'm doing it again today, my wife was going to cook the potatoes, 8 of them in the oven a couple hours before the chicken was ready at 350. I figured I'm cooking the chickens at 225-250 for 4 hours at least, and I'm not using the rack above the water pan, why not just wrap them in foil and put them all on it, I figure they'll be done the same time as the chickens! They are the big spuds, not the little red skin potaoes by the way. </div></BLOCKQUOTE>
Your method will work fine or you can wrap in HD aluminum foil and put them down in the coals but only for an hour or so.
Does anyone have any experiance with this! I smoked my first couple of chickens last weekend and I'm addicted! I'm doing it again today, my wife was going to cook the potatoes, 8 of them in the oven a couple hours before the chicken was ready at 350. I figured I'm cooking the chickens at 225-250 for 4 hours at least, and I'm not using the rack above the water pan, why not just wrap them in foil and put them all on it, I figure they'll be done the same time as the chickens! They are the big spuds, not the little red skin potaoes by the way. </div></BLOCKQUOTE>
Your method will work fine or you can wrap in HD aluminum foil and put them down in the coals but only for an hour or so.
Richard Garcia
TVWBB Wizard
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Harrison:
You don't think 4 hours will be too much? </div></BLOCKQUOTE>
I double-wrap in HD Foil, place directly on the hot coals, give them a turn after an hour or so for a total cook time of 1 1/2-2 hours.
Richard
WSM Classic, OTG 22 1/2" with Smokenator
You don't think 4 hours will be too much? </div></BLOCKQUOTE>
I double-wrap in HD Foil, place directly on the hot coals, give them a turn after an hour or so for a total cook time of 1 1/2-2 hours.
Richard
WSM Classic, OTG 22 1/2" with Smokenator
Thanks for the info, they turned out great. I did two 6.5 chickens on top and eight large spuds on the bottom rack,with the water pan full, at an average of 235*. They were cooked for almost 5 hours and turned out perfect. I had wrapped them in HD foil so they didn't have any smoke flavor, so now I'm thinking next time maybe trying them without foil so they'll take on a little smoke flavor, but that might not be great with all the chicken grease falling on them, maybe I'll half wrap them. Oh well more experiments!