Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Baked Potato Question

Unknown
Unknown
edited November -0001 in EggHead Forum
How long and at what temp should I cook baked potatoes on the EGG? I have heard that they come out great. Direct or Indirect Heat?
· Share on FacebookShare on Twitter

Comments

  • mikeb6109
    mikeb6109 Posts: 2,067
    Egger,
    direct cooking at 400 rotate a few times and should take about an hour depending on size!!
    mike
    · Share on FacebookShare on Twitter
  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Egger,[p] I usually wrap them in foil and let them bake while the smoke clears. When they give when I squeeze them I take them out.[p]
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,455
    IMG_1155.jpg
    <p />Egger,
    if you like the potatoes and find you egg them regularly may I suggest you buy some of these special aluminum nails made for that purpose. Size wise they are 3.5" long (or for you carpenters they look like 16d flat head sinkers). Just drive one though the end of a foiled tator or two if large and you'll have perfectly egged potatoes every time. I got these at a kitchen gadget store for CHEAP!
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • Spring Chicken
    Spring Chicken Posts: 10,255
    Egger,
    I nuke mine in the microwave for a few minutes to start the internal cooking. Then oil really good with olive oil and sprinkle on some kosher salt, wrap in foil and place on the edge of the Egg grid while it is heating up for whatever meat I'm cooking. If it's steaks the potatoes are done about the same time as the steaks and are the best I've had anywhere.[p]But what do I know?[p]Spring "You Say Potato And I Say Potatoe" Chicken
    Spring Texas USA
    · Share on FacebookShare on Twitter
  • icemncmth
    icemncmth Posts: 1,165
    RRP,[p]I have been using the nails for years. They cut down on cooking time and since you are cooking from inside you get a more evenly cooked patato
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    RRP,[p]Not the brightest here. What is the purpose of the nail?
    · Share on FacebookShare on Twitter
  • Sundown
    Sundown Posts: 2,980
    Egger,
    To conduct heat to the center of the tater. usually cooks a little faster too.
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Sundown,[p]Thanks!
    · Share on FacebookShare on Twitter
  • FlaMike
    FlaMike Posts: 648
    Egger,
    I don't use foil or nails, just rub with evoo. We like the smokey, charcoal flavors picked up by the taters. Otherwise might as well use the oven or nuke them. Temp range from 350 to 400, for about an hour or longer if you use big ones. If indirect you don't have to turn them, if direct, should be raised grid, but they'll burn if not turned every so often. We like them both ways, just depends on what else is cooking. Hope this helps.
    Mike
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,455
    Egger,
    sorry I've been gone for 2 hours but I see you got the answer. BTW those nails get extremely hot and when pulling them out excercise caution!
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    ALL,[p]Thanks for the tips. Came out great! I wrapped a few in foil and a few without. Foil worked best. I have never had a baked potato that when I was finished all that was left was the skin...no really just the skin no potato at all.
    · Share on FacebookShare on Twitter
  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    twicebaked2.jpg
    <p />Egger,
    I vote for Twice Baked next time.[p]Mike
    · Share on FacebookShare on Twitter

Categories