The trick is to smoke the meat and not make the meat smoke
Date:August 28, 2008 Favorite:Veggies Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Simple ingredients: olive oil, kosher salt & fresh pepper
Potatoes seasoned & ready to go on the smoker
Steven Raichlens potato racks hold the potatoes & help them cook faster
Off the Grill & Ready to Serve
Ready to eat
The finished potatoes
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These couldn’t be simpler to make and they taste great! People who don’t normally eat their potato skins do eat these skins. Rub the potatoes in Olive Oil and add some coarse salt and fresh ground black pepper. Cook for 2 hours 35 minutes at 225.