Whoa, not only is this my first post in the Recipes Only section, but it sure looks like this is the first recipe in this topic too! It might be in order to go out and purchase a lottery ticket 
Anywho, I like smoking things in an offset smoker, and have been wanting to try and smoke side dishes too. And then I figured: an offset smoker is effectively a hot air oven, so that opens up endless possibilities! Let's smoke som taters!
Ingredients
1 kg (2.2 lbs) delikatessen potatoes, with skin on
2 oz butter
1 tbsp chopped chives
A pinch or two of flaked sea salt
Cook time
40 minutes
Serves
6-8 people
I bought a bag of delikatessen potatoes, and smoked them as-is. No peeling or nothing. I do use a very low tray (low edges that is), so they all get that hot air and smoke treatment.
So, fire up your smoker, and run it hot. In my case it is 175 deg C / 350 deg F. Place the potatoes on the tray right where the hot air enters the food chamber. Smoke them for 20 minutes, then rotate the tray 180 degrees so they get nicely browned on all sides. Smoke them for another 20 minutes, and check with a potato stick or any other sharp object for doneness.
In the meantime, brown up 2 oz of butter in a cast iron pan.
When the potatoes are done, add them to the browned butter in the cast iron pan and roll them around. Sprinkle flaked sea salt on them, as well as the chives. Now dig in!
This was a mighty tasty dish, I ate them as a main dish, not a side. But the salt, butter and lightly smoked taters sure went down well with a cool beer.
The taters on a carbon steel tray
Getting that fire hot
Halftime
And the end result
Anywho, I like smoking things in an offset smoker, and have been wanting to try and smoke side dishes too. And then I figured: an offset smoker is effectively a hot air oven, so that opens up endless possibilities! Let's smoke som taters!
Ingredients
1 kg (2.2 lbs) delikatessen potatoes, with skin on
2 oz butter
1 tbsp chopped chives
A pinch or two of flaked sea salt
Cook time
40 minutes
Serves
6-8 people
I bought a bag of delikatessen potatoes, and smoked them as-is. No peeling or nothing. I do use a very low tray (low edges that is), so they all get that hot air and smoke treatment.
So, fire up your smoker, and run it hot. In my case it is 175 deg C / 350 deg F. Place the potatoes on the tray right where the hot air enters the food chamber. Smoke them for 20 minutes, then rotate the tray 180 degrees so they get nicely browned on all sides. Smoke them for another 20 minutes, and check with a potato stick or any other sharp object for doneness.
In the meantime, brown up 2 oz of butter in a cast iron pan.
When the potatoes are done, add them to the browned butter in the cast iron pan and roll them around. Sprinkle flaked sea salt on them, as well as the chives. Now dig in!
This was a mighty tasty dish, I ate them as a main dish, not a side. But the salt, butter and lightly smoked taters sure went down well with a cool beer.
The taters on a carbon steel tray
Getting that fire hot
Halftime
And the end result
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