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Baking Taters

g8golferg8golfer Posts: 845
I usually bake my taters in the oven wrapped in foil but I thought about doing on the egg today instead. What kind of cook times and temp? I seen a post previous before where someone coated with olive oil and salt. Any suggestions? Foil or no foil? 

Comments

  • I foil salt and olive oil mine. Potato is very forgiving and usually just throw them on with what ever protein I'm cooking. I just let them go till soft when I squeeze them. If out of grate space I've put them directly on the coals around the edge of the fire box if my temp isn't too high. Just make sure they don't burn and you are all set. I actually like a little char on the skin though.
    Parker, Colorado
  • DoubleEggerDoubleEgger Posts: 11,967
    edited May 2017
    I'm in the foil camp. Usually evoo and S&P but I mix it up and add garlic etc if the mood strikes. Same time and temp as the oven. 
  • sloveladslovelad Posts: 1,715
    I roll mine in EVOO and salt and pepper. No foil. Indirect on grill at 400 for about an hour.

    skin will be nice and crispy.

    believe it or not, you can probe for temp. 200 degrees internal is perfect.
  • g8golferg8golfer Posts: 845
    Thanks 
  • tarheelmatttarheelmatt Posts: 9,320
    I rub mine with canola oil and salt liberally.  Go indirect at 450° for about an hour. 

    About 200° internal will do the trick. Best tater ever. 
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  • JohnnyTarheelJohnnyTarheel Posts: 5,139
    edited May 2017
    I go raised direct rubbed in Canola and kosher salt.... 375 - 400 for about an hour. I turn them once half way thru. Then I pull them at 205 or so internal and wrap in foil till protein in ready.... Skin and potatoe perfect every time. We never cook them in oven anymore. 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • SSQUAL612SSQUAL612 Posts: 897
    I was considering brining the potatoes when I came across this article which covers just about every aspect of the baked potato.  See the skin care section where it discourages oiling the skins before cooking cause it doesn't allow moisture to escape leaving them soft and soggy...he oils for the last 10 minutes to get the coveted crispy skin.  He also cooks to a internal target temp vs timing.

    https://www.cooksillustrated.com/articles/144-the-perfect-baked-potato

    SoCal  XL BGE 2016, MES, 18.5 WSM,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
  • sloveladslovelad Posts: 1,715
    SSQUAL612 said:
    I was considering brining the potatoes when I came across this article which covers just about every aspect of the baked potato.  See the skin care section where it discourages oiling the skins before cooking cause it doesn't allow moisture to escape leaving them soft and soggy...he oils for the last 10 minutes to get the coveted crispy skin.  He also cooks to a internal target temp vs timing.

    https://www.cooksillustrated.com/articles/144-the-perfect-baked-potato

    Interesting idea. I will test the theory next time to see if the skin gets better!
  • gpsegggpsegg Posts: 411
    edited May 2017
    EVOO and kosher salt ,no foil, raised direct at 400 until 210 degrees internal. Takes about an hour.
    George
    Palm Beach Gardens, Fl and Blairsville, Ga.
  • g8golferg8golfer Posts: 845
    EVOO and S&P
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