Baked potatoes on BGE

TDogg46 · May 2014

Let's hear it....prep, setup, temp, time. Looking for any and all suggestions.

ShadowNick · May 2014

If i'm already cooking indirect, just toss them straight on the grate, no foil or anything, how long depends on temp. 1 hour@ 375-400 or 2.5 hours @ 250.

Jeremiah · May 2014

If I can, raised direct. ~400 deg. Most importantly is the it temp of the potato. 212 is commonly considered perfect.

RRP · May 2014

There are several ways, but what I use is foil and then I drive one of these 3.5" long aluminum nails through leaving a bit of the head exposed. They may look like common box nails but are made for this purpose. They assure the center of the tator gets cooked.

johnmitchell · May 2014

I wash them down with vinegar then roll them in coarse salt and just put them around randomly on the grate and cook indirect at 350F for about 1 1/2 hour...The skin will be good and crisp with the inside soft and mushy..I use Russet potatoes..

The Naked Whiz · May 2014

Here's how I do them, although I usually don't brine them anymore. No nails. 1 hour at 400 degrees on a raised grid on a pizza stone in a small Egg does the trick. Baked Potatoes

chashans · May 2014

Pierce their skins (so they don't explode during the cook) then rub bacon grease on their skins. Then wrap in foil and bake as usual. Yukon Gold's are to die for!

NPHuskerFL · May 2014

I do them quite a bit.
Clean and dry spuds.
Pierce the skin in a few spots.
Rub with EVOO.
Lightly dust with kosher salt and coarse grain pepper.
I like them directly on raised grid direct at 350℉-400℉ (it gets the skin nice and crispy).
I pull when deep brown in color and skin is crisp.

Skiddymarker · May 2014

RRP said:

There are several ways, but what I use is foil and then I drive one of these 3.5" long aluminum nails through leaving a bit of the head exposed. They may look like common box nails but are made for this purpose. They assure the center of the tator gets cooked.

I have some of those, 2-1/2" long, hold my cedar siding to the house. Aluminum nails can be a PITA to drive. Never thought about using them to pierce and conduct heat in a potato.

RRP · May 2014

These have been sold for decades as kitchen wares. I remember my A & U store way back in the 50's when they were selling them wired to a piece of cardboard. I even found a set of them less than 10 years ago in a local "carry everything mom & pop store".

johnmitchell · May 2014

If you use this method please don't forget to take them out your mother in law's tatter...

:-O

RRP · May 2014

johnmitchell said:

If you use this method please don't forget to take them out your mother in law's tatter...
:-O

and to use gloves or a fork - that nail is HOT!!!

YEMTrey · May 2014

@RRP, I literally just saw those last night in the Firecraft catalog. Thought about picking some up and giving them a try. Do you see that they help much? TIA.

RRP · May 2014

yes they work - like I said I leave a bit of the head protruding which takes the heat inside the potato. Also if they are large potatoes I drive one in each end. Granted you can live without these, but I'll assure you the inside will be cooked using them!

YEMTrey · May 2014

Thanks. One can never have too many toys and gadgets.

RRP · May 2014

YEMTrey said:

Thanks. One can never have too many toys and gadgets.

WHOA - you mean these for $9.99? That is a rip off! I think I paid $1 for 8 nails!

http://www.firecraft.com/product/weber-potato-nails-6488/other-cool-stuff

Carolina Q · May 2014

As often as not, I use a microwave. Poke some holes with a fork, then 5-8 minutes on high. Stop when they're soft. Or 200°-ish. It's the only thing I cook in a microwave. If I'm egging/ovening something at 400 or so for an hour, I'll throw the potatoes in there too. If not, they get nuked.

The Naked Whiz · May 2014

chashans said:

Pierce their skins (so they don't explode during the cook) then rub bacon grease on their skins. Then wrap in foil and bake as usual. Yukon Gold's are to die for!

Point of order, your honor!

If you wrap them in foil, they are steamed potatoes. My father taught me that at an early age.

Tjcoley · May 2014

Every once in a while I like to cook them like my Dad did back in the 60's and 70's on the old backyard charcoal grill for the family cookout. Cut an X in the spud, place a pat of butter on top, salt liberally and wrap in foil. Grill direct or even on top of the coals for about an hour. The skin turns black, and is absolutely delicious. Being wrapped in foil, it was the only thing on the grill not tasting like lighter fluid. Great times.

allsid · May 2014

Wow- you folks sure are intricate-

Sometimes a cigar is just a cigar!

Wash, poke, raised direct if you are doing direct, indirect if not. 375 for an hour or until squeeze tender.

DMW · May 2014

A couple weeks ago I shoved a few whole cloves into a spud before tossing it on. Pulled them out before I dug in, added some nice flavor.

Durangler · May 2014

DMW said:

A couple weeks ago I shoved a few whole cloves into a spud before tossing it on. Pulled them out before I dug in, added some nice flavor.

That sounds good!
:-c

ReldtiCDN · May 2014

I found this might help
http://amazingribs.com/recipes/potatoes/baked_potatoes.html

TexanOfTheNorth · May 2014

For a change of pace try twice baked potatoes. A little extra effort but oh so good!

radamo · May 2014

NPHuskerFL said:

I do them quite a bit. Clean and dry spuds. Pierce the skin in a few spots. Rub with EVOO. Lightly dust with kosher salt and coarse grain pepper. I like them directly on raised grid direct at 350℉-400℉ (it gets the skin nice and crispy). I pull when deep brown in color and skin is crisp.

I agree with @NPHuskerFL. This is exactly how I do them.... Although sometime I do with the pepper and sometimes without. Depends on mood. This potato method will always get raves...

SmokeyPitt · May 2014

Rub with EVOO and kosher salt, indirect until it feels right. My wife is the official tater feeler. Usually about an hour at 375.

Terrebandit · May 2014

I rub them down with light coat of melted butter and sprinkle on some Kosher salt. Bake them until they are soft. No nails, no thermometer necessary.

Monty77 · May 2014

Tjcoley said:

Every once in a while I like to cook them like my Dad did back in the 60's and 70's on the old backyard charcoal grill for the family cookout. Cut an X in the spud, place a pat of butter on top, salt liberally and wrap in foil. Grill direct or even on top of the coals for about an hour. The skin turns black, and is absolutely delicious. Being wrapped in foil, it was the only thing on the grill not tasting like lighter fluid. Great times.

I loved the fact you brought this up, my father did the same thing and I quite often like to do this method as well. I have updated the recipe a bit and added some fresh herbs and garlic to the inside of potato for that extra touch of flavour!

EggNorth · May 2014

Coat with oil, salt and pepper. Wrap in foil and place directly on coals near the side.

SpartanPride · May 2014

I like to take the baby dutch taters, drizzle oil, and add course salt, and fresh pepper. Wrap in foil and throw on direct. I only have one egg, so sometimes I'll throw them on the gasser while I'm cooking low or high heat on the egg. They come out great. Everyone can take as many as they want, then smash the left overs and throw them in an omlet!!

Baked potatoes on BGE

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