Steven Raichlen's Barbecue! Bible

Smoked Potatoes

Recipe from Steven Raichlen's How to Grill

If you like baked potatoes (and who doesn’t), you’re going to love this technique. Smoke-roasted potatoes are one of the most addictive foods known to man.

  • Yield: Serves 4
  • Equipment: 2 to 3 cups wood chips (preferably hickory or oak), soaked for 1 hour in cold water to cover, then drained

For the potatoes:

  • 4 large baking potatoes (preferably Idaho bakers)
  • 2 to 3 tablespoons melted butter, bacon drippings, or melted lard
  • Coarse salt and black pepper

For serving:

  • Butter
  • Sour cream
  • 2 to 4 slices of bacon, fried and diced
  • Whole grilled scallions (optional)

Step 1: Set up the grill for indirect grilling and preheat to high. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat until you see smoke.

Step 2: Prick each potato a half-dozen times with a fork, inserting the tines about 1/4 inch into it. Brush or rub the potatoes all over with the melted butter. Season very generously with salt and pepper.

Step 3: When ready to cook, if using a charcoal grill, toss 2 cups of the wood chips on the coals. Place the potatoes in the center of the hot grate, away from the heat, and cover the grill. Smoke roast the potatoes until cooked through; the skins will be crisp and the potatoes squeezably soft, 1 to 1 1/4 hours. You should be able to pierce the potatoes easily with a metal skewer. If using a charcoal grill, add 12 fresh coals and 1/2 cup fresh wood chips per side if the potatoes are still hard in the center after 1 hour.

Step 4: Serve the potatoes with butter, sour cream, bacon bits, and grilled scallions, if desired.

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How to Grill

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