Baked potatoes are the perfect side item to enhance any BBQ dish. The crispy skin, soft tender meat, and smoky flavor of the potato compliments every style of barbecue whether it's off the grill or the smoker.
Use the rough side of a dish sponge to clean the outside of the potatoes, removing any dirt from the surface.
Using a fork, poke some holes into the tops and bottoms of the potato.
Rub the entire potato with oil ensuring that you haven't missed any spots.
Take your course salt and sprinkle each of the potatoes.
Smoking the potatoes:
Use mild wood (or hickory is you want stronger smoke flavor), set up your smoker, and preheat it to 250°.
Place the oiled and salted potatoes onto the grill grate in the center of the smoker, close the lid and smoke for about 3 hours or until the internal temperature of the largest potato reaches 208° - 210°.
Once the potatoes have reached the desired temperature, remove them from the smoker. Cut a slit through the top of the potato and squeeze the ends of the potato in to open it.