baked potatoe

Unknown

I am using the Egg for the firsttime an want to cook a baked potatoe what temperture should I set teh eggat and how long should it take

Thanks

Grandpas Grub

John,

Use the same times and temps you would do in your oven, with that said I cover a big baker with evoo then spread some course kosher salt on the potatoe.

Dome at 400° for about an hour. I don't poke holes or wrap but I do put the spud on a raised grid and or cook indierct. Plate setter leggs up and the spuds on the grid.

I cook until fork tender. I also use flavor smoke. We don't cook the spuds in the oven or microwave any more.

Congratulations on getting an egg and welcome to the site.

GG

Unknown

Thank you I am so use to cooking them in the micro wave that I was affraid our baked potatoes would not be done when the steak was ready but it was. I guess it was pure dumb luck on my part. Everything was great but my aparagus and that was because i over cooked it.

My wife said her steak was teh best she ever had and I had to agree with her. Never in a million years would by gas grill cook like the Egg. I only wish I had one ealier. I will begin sending pictures in the near future

Broc

Ditto re: Grandpa's advice.

Rub potato in OO, then I use sea salt and freshly ground pepper [there's a reason for this madness].

Whatever the temp is in the Egg is fine with me -- the hotter you cook it, the faster it will cook. Today's, I was in a hurry, and set the Egg for 450 -- 45 minutes.

Now -- When I eat a baked potato from the Egg --

I slice it in half, then empty the guts. I just butter the skins, and eat 'em! They're the best part, and they're already salted and peppered.

I butter, S & P the guts, and devour them second.

I can [and often do!] make an entire meal out of baked potatoes! Normall bake 'em @400F. If I'm cooking something else at, let's say 350F, I put the spud in maybe 75 minutes before I want it to come out, and cook it along-side whatever else I'm doing.

I did a cook for 8 Sunday -- The meat went into the Medium and the taters went into the Small... two different foods, at two different temps.

~ Broc

Broc

When you get more used to how long each of your favorite foods takes to cook, you'll start the longer-to-cook items first, then add others re: to dinner time.

Don't forget to give all you meats resting time!

~ B

"Sparky"

That's why I got a second egg.I can bake my taters at 400 and cook my steaks at 650.It's all in the timing.It's all good.

Grandpas Grub

Broc,

I thought you only cooked bread in the small.

I really like having the second egg for the same reasons.

GG

Grandpas Grub

John,

The egg makes going out to eat a dissapointment, unless you go to a restruant that doesn't have the same stuff you cook on the egg.

Glad to hear you and the wife liked your cook.

GG

Broc

No meat in the Small, except for what ends up on Pizza...

The Small is dedicated to non-meat stuff, so I don't have to be annoyed with burning off meats grease and residue.

Taters -- no problem...

~ B

Broc

Yep!

That's why I have a Medium and a Small... but I don't put meat in the Small...

It's tempting to do steak in the Small -- but I want to avoid "stinkies" carrying over into my apple pies.

~ B

Grandpas Grub

now that sounds good, apple pie. I haven't tried baking in the egg yet.

That reminds me Marie Callander pies are on sale this month $5.99 each.

Got some raselberry and peach in the fridge right now.

GG