The trick is to smoke the meat and not make the meat smoke


  Date: August 30, 2016
  Favorite: Veggies
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I wanted to make some baked potatoes to go the the SMOKED GARLIC BEEF TENDERLOIN I would be serving this day. I wanted to find and try a new recipe. It turns out I hit a homer when I found this one. Interestingly enough: This recipe was came from the Virtual Weber Bullet website, but was written for the oven not the grill. But I am of the mind that things always taste better when grilled or smoked outside. Also I had all 3 Eggs in action today and if something finished up early I wanted the flexibility of having my oven at the ready to hold that item. Lastly I decided to add a small amount of Hickory chips to add some smoke flavor, something you can’t do in the oven.

This was a remarkably simple recipe. Cut the russet potatoes in half lengthwise, put a pat of butter on the cut side and place them cut side down on a cast iron frying pan. For the oven they have you put the pan in the oven when you start heating the oven to 350 and 45 minutes or so later you are done. I was going to let a CyberQ WiFi control the warm up and the cook. The warmup and cooking process takes longer than the 5 minutes my oven takes, so I adapted a bit. I waited until the Egg was at 225 and climbing and I added both the frying pan and the hickory wood chips at that time. I had all 3 temperature probes from the CyberQ WiFi inserted into the thickest 3 pieces of potato. When the potatoes reached 200 degrees I flipped them over to crisp up the skins. When they reached 212 degrees they were done. I had lucked out with timing: The SMOKED GARLIC BEEF TENDERLOIN had finished, rested and was ready to slice when the potatoes were done so I kept them on the Egg for those final five minutes. They made it to the table fresh off the Egg and they were amazing. People were bouncing back and forth between trying the beef tenderloin and having more potato. The potatoes had a nice crispy skin, the cut side was buttery, slightly crispy and the inside was moist and had some of that buttery flavor too. The hint of smoke flavor from the Hickory chips was a nice added touch. When a lowly spud can compare favorably with the best (and most expensive) beef tenderloin I have ever made, that is saying something. But I would have to say this is the best baked potato I have ever made too and has made my FAVORITE RECIPES list under VEGGIE FAVES along with the beef tenderloin which made the BEEF FAVES list. This was a great meal when not 1 but 2 items are the best you’ve ever had..
Recipe Source:
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The Virtual Weber Bullet website:
Low Sodium Diet Changes:
As of July 2016 I need to be on a very low sodium diet. Six days a week I am limited to 1,000 mg. of sodium and on Saturdays I am allowed to have 1,500 mg. I have been learning how to adapt certain recipes to make them very low sodium. I also need to watch my intake of potassium chloride which is used in some salt substitutes to replace sodium chloride. I figured for anyone else trying to watch their sodium intake, I would describe some of the changes I made, together with any comments about the relative success or failure of the tweaks I made. Those of you who can handle more sodium can certainly make the recipe as originally written.
Big Picture: This recipe was essentially no sodium. The potatoes had only 20 mg of sodium for a full potato, so 10 mg per half. The recipe said you could finish out with salt & pepper at the table. I used pepper, as did others, but no one reached for the salt. These potatoes didn’t need it.


  • I used Unsalted Butter to brush the potatoes

Comments: These baked potatoes were the best I have ever had. There was salt and pepper at the table but no one reached for the salt. Enough said.
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Big Green Egg

Smoke Roasted & Iron Skillet Grilled:

Using the Big Green Egg Kamado Cooker
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • CGS AR Sliding D Grid (Level 4.5)
  • 10" Cast Iron Skillet
  • BBG-Cyber Q WiFi Pit Controller
  • SR 19" Locking Tongs
  • Stump Chunks Fire Starter
  • Hickory Wood Chips
  • Rockwood Lump Charcoal