Smoked potatoes require a bit of a long preparation, but their flavor and tender texture deserve the waiting time. You will only need a few ingredients, you can cook the potatoes both in a smoker and on a normal barbecue.
Ingrediants
For 4 people
- 4 large potatoes suitable for cooking in the oven
- 30-45 ml of melted butter
- 5-10 g of ground black pepper
- 5-10 g of salt
Steps
Method 1 of 3: With the Smoker
Step 1. Put the wood chips in water
Take about 300g of untreated wood chips and soak them in water for about 30 minutes.
- Mesquite and alder wood is recommended for this recipe.
- You can avoid this step if you use already soaked shavings.
Step 2. Fill the smoker with fuel
Use the correct product which depends on the model and type of smoker you own.
- If you have a charcoal model, fill the tray with an even layer of charcoal.
- The gas model should be connected to an appropriately sized propane cylinder.
- If you have an electric model, insert the plug into the electrical outlet.
Step 3. Preheat the smoker to 130 ° C
Set the charcoal on fire or turn on the heat source. When the meter reaches high, steady heat, reduce the temperature to 130 ° C.
- Open the air vents when you start preheating the smoker. Let it warm up for 20-30 minutes, at which point it should have an internal temperature of around 200 ° C.
- Close the air vents almost completely. This will cause a sudden drop in temperature. Check the thermometer and wait for it to read 130-135 ° C.
Step 4. Prick the potatoes
Use a metal fork to prick each potato 8-12 times, spacing the holes across the entire surface of the tuber.
- Proceed with this operation while the smoker heats up.
- The holes in the peel of the potato release the steam that accumulates inside the tuber during cooking. Although rare, potatoes could theoretically explode if cooked with their skin intact.
Step 5. Season the vegetables
Brush them with melted butter and sprinkle them with salt and pepper.
- Use enough butter to completely coat the surface of each potato.
- The quantities of salt and pepper indicated here are only estimates. You can of course adjust the doses according to your tastes.
Step 6. Put the wood chips in the smoker
Sprinkle them evenly across the bottom of the tool.
- If, when you loaded the smoker with fuel, you removed the shelf, this is the time to put it back in place.
- In gas models, it is advisable to put the wood shavings in an aluminum foil bag instead of distributing them directly on the bottom of the appliance. With a fork, make small holes on the top of the packet (6-8 times) and place the latter close to the heat source.
- Wait for the wood to start emitting smoke before continuing.
Step 7. Place the potatoes directly on the smoker's grill
Once the vegetables and the tool are ready, arrange the vegetables on top of the shelf.
Arrange the vegetables in a single layer and try to keep them 2.5 cm apart from each other. Good air circulation guarantees excellent cooking
Step 8. Cook the potatoes for one hour
Close the smoker and wait more or less 60 minutes.
- The air intakes should be partially closed throughout the process.
- When cooked, the potatoes should have the same soft texture as those cooked in the oven or microwave. They should "give" slightly if squeezed, without breaking completely.
Step 9. Serve them hot
Remove the cooked potatoes from the smoker and place them on the table within several minutes.
Enjoy smoked potatoes just like you would eat baked ones. Cut them in half and sprinkle them with butter, sour cream, cheese, chives, bacon, or whatever else you like
Method 2 of 3: With the Charcoal Barbecue
Step 1. Put the wood chips in water
Take about 300g of untreated wood chips and soak them in water for about 30 minutes.
- Mesquite wood is recommended for this recipe, but alder wood is fine too.
- This step is only necessary if you are using dry wood. If you buy already soaked shavings, you can skip it.
Step 2. Divide the pieces of coal
Form a stacks or two of charcoal on either side of the barbecue and then separate them by placing an aluminum pan in the center.
You will likely need to remove the barbecue grill while arranging the charcoal. Once everything is in place, return the grill to its place
Step 3. Start the fire
Use a lighter to set both heaps of coal on fire. Wait for the embers to cover with white ash.
- It may be necessary to wet the coal with liquid devil before setting it on fire.
- It will take 10-20 minutes for the flames to burn out and the charcoal to burn. Meanwhile, prepare the potatoes.
Step 4. Prick each potato
Use a metal fork and drill holes 8-12 times in the peel. Spacers evenly across the entire surface.
- You should do this as the fire goes out.
- The small holes in the peel of the potatoes allow the steam that accumulates inside the tubers to escape during cooking.
Step 5. Season the potatoes with butter, salt and pepper
Brush the surface of the vegetables with sufficient melted butter and flavor with a generous amount of salt and pepper.
The doses of salt and pepper indicated here can be changed according to your tastes
Step 6. Add the wood chips to the charcoal
Once the potatoes are ready and the charcoal has turned into embers, you can sprinkle the soaked wood chips on top of the charcoal.
- You should put about 200g of wood on top of each pile of embers.
- You don't have to arrange the shavings in the aluminum tray.
Step 7. Place the potatoes on the barbecue grill
Arrange them in the center so that they are directly on top of the aluminum tray and not on top of the piles of charcoal.
The potatoes must also form a single layer and be well spaced (2.5 cm). Both precautions allow you to cook evenly
Step 8. Smoke the vegetables until soft
Close the barbecue and cook the potatoes for 60-75 minutes without turning them.
- Check them out after the first hour. If they're still not tender enough, add 12 pieces of new charcoal and 100g of soaked wood to each pile. Then continue cooking.
- When cooked, the potatoes should be soft enough to be mashed and pierced with a metal skewer. The consistency is similar to those cooked in the oven.
Step 9. Serve them hot
Remove the potatoes from the barbecue and bring them to the table within a few minutes.
You can eat smoked potatoes just like baked potatoes. Cut them and cover them with the ingredients of your taste; among the most common are butter, sour cream, cheese, bacon and shallot
Method 3 of 3: With the Gas Barbecue
Step 1. Soak the wood chips if possible
If you have decided to use a gas barbecue with bits of wood, put 300 g of it in a bowl of water. Let them rest for half an hour.
- You can only use the pieces of wood if your barbecue has a specific compartment or bag. Don't worry about the wood if your barbecue has a smoking accessory.
- Use only untreated wood.
- If you are using pre-soaked shavings, you can skip this step.
- Mesquite or alder wood is recommended for cooking smoked potatoes.
Step 2. Preheat the barbecue by setting the burners to maximum
Light them all over high heat and wait until they are hot before continuing.
If there is no light or other indicator that tells you when the burners are hot, wait at least 10 minutes before moving on to the next step
Step 3. Turn off the center burners
Place an aluminum tray on top of them.
If your barbecue only has two burners, then turn one off and cover it with the tray
Step 4. Lower the temperature
Reduce the fire of the burners that are still lit to medium-low level. Wait about 10 minutes to reduce the temperature inside the barbecue.
If your model has an internal or lid thermometer, wait until it reads 130 ° C before proceeding
Step 5. Place the wood chips in the wood chip compartment if possible
If your model has a smoking attachment, fill it with the soaked wood at this stage of the process.
Continue to preheat the barbecue until you notice smoke escaping from the compartment
Step 6. Prepare the potatoes
Prick them several times with a metal fork and season with melted butter, salt and pepper.
- Pierce the tubers 8-12 times, spacing the holes evenly over the entire surface. In this way, the steam and the pressure that builds up inside the potatoes during cooking can vent to the outside.
- Brush enough butter to completely cover the potatoes.
- Adjust salt and pepper according to your personal tastes.
Step 7. Place the potatoes on the barbecue
Arrange them so that they are on top of the aluminum tray and form a single layer.
- Keep them 2.5 cm apart from each other or even more. Good air circulation allows for better cooking
- The potatoes should be placed on top of the aluminum tray, regardless of whether it is in the center or on the side.
Step 8. Close the barbecue and smoke the vegetables until tender
Cook them for about 60-75 minutes.
- You don't have to turn them while cooking.
- When cooked, the potatoes should have the same consistency as those cooked in the oven. You should be able to squeeze them in the center with your fingers, but they shouldn't break completely. You also shouldn't have a hard time sticking them with a metal skewer.
Step 9. Serve them hot
Remove the smoked potatoes from the barbecue and let them cool a little for 2-5 minutes. Finally bring them to the table and taste them.
