I have some red skin potatoes I would like to use up for dinner tonight. I am smoking a 2 to 2-1/2# chuckie, already on the smoker. Any suggestions of a way I can cook these potatoes on my smoker? Is that even possible?
I don't have an aluminum pan... I assume a metal cake pan would not suffice?
if very small you can leave them whole, if there is some size to them either cut into 1 inch cubes or 1/4 inch slices.
Place in aluminum pan, dust with your favorite seasonings add a little olive oil or butter, a sliced onion and place in the smoker. Allow to smoke a bit, when they start to dry out cover in foil with a bit extra liquid (butter, chicken stock or wine) and cook till tender. I love them this way.
I'm sure a cake pan, pizza pan, iron skillet, cookie sheet with raised edges would all be fine ........ even a casserole dish or other oven friendly container. Could probably fashion something out of aluminum foil to place them on, too. When I use a casserole dish in the smoker I usually line the outside with foil to keep the smoke off.
I don't have an aluminum pan... I assume a metal cake pan would not suffice?
I'm kind of just winging it... I cut into chunks, covered in olive oil and italian seasonings, and wrapped in foil. I put them on the second rack of the smoker, the first rack has the meat on it. We'll see how it turns out.
I'm sure a cake pan, pizza pan, iron skillet, cookie sheet with raised edges would all be fine ........ even a casserole dish or other oven friendly container. Could probably fashion something out of aluminum foil to place them on, too. When I use a casserole dish in the smoker I usually line the outside with foil to keep the smoke off.
You should do fine with that, I used to make them on the grill exactly like that. You'll have to open them up for a while though if you want to get smoke to them but they'll taste real fine even if you don't. The meat should be just fine, it's just going to make dinner about an hour late.
I'm kind of just winging it... I cut into chunks, covered in olive oil and italian seasonings, and wrapped in foil. I put them on the second rack of the smoker, the first rack has the meat on it. We'll see how it turns out.
I'm afraid my meat won't be as good as it could be because we got hit with a storm that really cooled the smoker for about an hour. I got it back up to where I wanted it, but I'm not sure how it will turn out.