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

TWICE SMOKED POTATOES

  Date: April 07, 2012
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I've long wanted to make twice smoked potatoes and thought my Easter meal 2012 would be a good time to start. I looked at various recipes and while they all pretty much agreed on the cooking method, they had a wide variety of fillings. Frankly I didn't like any of the filling combinations as much as the fillings from the TWICE GRILLED POTATOES recipe from Weber’s Big Book of Grilling. Russet potatoes are smoked for 2 1/2 hours, then they are pulled and the potato is scooped out to within a quarter of an inch from the edge. The potato that is removed is mixed with milk, sour cream, ham, garlic & gruyere cheese. The potatoes are refilled, topped with more cheese and smoked for another 30 minutes until the filling is heated and the cheese is melted. These potatoes were crisp on the outside, soft on the inside and very tasty. They were the perfect side for the TABB's GRILLED MARINATED LAMB which was the main course this day.
Recipe Source:
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Meathead
Weber's Big Book of Grilling:
Twice Grilled Potatoes - Page 111 is the source for the filling. Various web sources for the cooking method.
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • SR Grilled Potato Holder
  • SR Wire Grid Grill Tray