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Thread: Smoked Taters

  1. #1
    Join Date
    Jan 2008
    South of Peculiar, MO

    Default Smoked Taters

    You can do these per the recipe or use any rub you like. I just do them by the recipe, except the things I noted. The bacon grease is the secret. Put some in your hand and rub it all over the taters. And I do not foil them because I don't like a soft skin. I eat the skin.
    And they are GOOD. They heat up well. Fatboy will testify.
    Pic is the taters with a couple smoked rib eye steaks (another story).

    Smoked Potatoes

    These are basically smoked potatoes with an herb and spice rub. Sounds like barbecue to me.
    • 8 baking potatoes (Yukon gold's are good for this)
    • 1 cup bacon grease, softened, not melted
    • HERB MIX:
    • 2 tablespoons ground sage
    • 2 tablespoons granulated garlic
    • 2 tablespoons dried parsley
    • 2 tablespoons salt
    • 2 tablespoons coarsely ground black pepper
    • 2 tablespoons sugar
    • 2 tablespoons paprika

    Wash and dry potatoes. Rub warm, soft bacon grease into the skin of each potato, covering completely. Mix the herbs together; roll each potato in herb mixture, making sure to cover completely. Puncture each potato several times. Place on hot grill in a smoker, and smoke for 1 hour at 250 deg, turning once. Remove potato and wrap each in double layer of heavy duty aluminum foil. Seal the foil and place back in smoker for another 1 to 1 1/2 hours or until soft when poked.
    I do not foil the potatoes because I like a crunchy skin. I also do not turn them, just smoke them about 3 hours.
    Attached Images
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  2. #2
    Join Date
    Jan 2008
    DFW, Texas


    These look great, Mike! I've done smoked taters, but never tried to add an herb crust like this. Something else for me to try.
    Rob - TX Sandman
    Plank Owner, TQJ

  3. #3
    Join Date
    Jan 2008


    Hey mike!
    I usually just add some evoo and equal amounts of kosher salt and pepper. So I guess I'll have to try the new editions.

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