Smoked baked potatoes

vegetable (potato) · verified system recipe · Crispy-skin classic

Pit temp
275°F
Pull at
200°F
Total time
~2.7 hr

Phase timeline

150m
Prep + oilSmokeRest + splittotal: 2h 40m

Step-by-step

  1. 1. Prep + oil

    ~5 min

    Russets, scrub clean. Pierce 6-8 times with a fork. Coat in olive oil + coarse salt.

  2. 2. Smoke

    → 200°F · ~150 min

    275°F pit, hickory. Place direct on grates. Probe slides in like butter at 200°F internal.

  3. 3. Rest + split

    ~5 min

    5 min rest. Split, fluff, butter + sour cream + chives.

Rub
Olive oil + kosher salt + cracked pepper
Wrap method
none
Rest method
tent_5min
Minimum rest
5 min

📐 Scale for guests

Target weight
1.0 lb
0.25 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
2h 35m
+ 5m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

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