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Smoked potato salad!

 
rocket scientist
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Location: latitude 47 N.W. montana zone 6A
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Hi all;  For years now my real wood smoker has been a favorite way to cook. Particularly in the summer when its to hot to use the oven indoors.

Long ago I discovered that putting a few baker potato's in for 5-6 hrs with a pork roast was an outstanding way to cook them!
Baste them with butter / salt/pepper and some garlic powder and you have a special treat!

A few days ago I smoked a pork roast along with two nice baker potato's.
Suddenly the thought occurred too put 8 or so normal spuds in at the same time.
After dinner I placed the small smoked potato's in the fridge overnight.
The next day I peeled them and Liz made them into a most outstanding Potato salad!
Oh My , no matter what recipe you use to make your tater salad... if you use smoked taters it will be the best ever!  
Sort of imparts a bacon type flavor but its really just the smoke. Hmm Good!


I use mountain maple to do almost all my smoking, I do like real hickory but sadly there are not very many to be found in western Montana.

If you have access  to a smoker give  potato's a try.  I'm sure you will be pleasantly surprised!
 
master gardener
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It sounds like an excellent idea. Best of all, I have lots of  Hickory.
 
pollinator
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Whaaaaaaa...

This is the greatest idea ever!
 
steward
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Gotta say.

Every year our island hot smokes a 200 pound pig for our fall fair. I happen to be on the butchering/smoking team and i get a chance to take home the bones/fat leftover meat.

This has made some of the best lard as well as stock.

Imagine smoky pig stock along with smokey lard!! It is so delicious! I implore whoever gets the chance to do this. Its divine.

Now it sure doesn't last long :*(

Smoked potato salad must be grand:)

Heres to smoked food :)
 
gardener
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Well I finally got around to making a smoker for myself after being prodded enough times to make it go to the top of my list today.
All said and done, it took about a half hour to get all the materials together which I already had.
Here it is all together smoking happily away. It consists of a small electric burner and a chafing dish.
I removed one of the screws from the lid to provide a hole for the thermometer to sit in.



Inside, there are 4 small rocks to elevate the metal grate above the mountain maple wood shavings in the centre. A piece of aluminum foil to keep cleanup a breeze. At first, I cranked it up to maximum to get the smoke going then turned it down just under half way and let it smoke for about half an hour.



The result was smoked tofu and hard boiled eggs. Not bad for a first try. The tofu was done with just the right amount of smoke but the eggs could have had a bit more time to 'steep'
Definitely looking forward to experimenting with it more and trying a few other woods as well to try.

 
thomas rubino
rocket scientist
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Congratulations Gerry!
Welcome to the wonderful world of smoking! No not cigarettes and cigars.
But potatoes,  cheese , nuts and vegi's... OH MY  not to mention all the roasts and chicken and turkey and lets not forget Smoked Meatloaf!!!  
You can even reheat pizza in the smoker!  What a wonderful tool these smokers are. Be they a hot smoke or cold smoke , Its all good!  
The ambrosia of the gods!  ENJOY!
 
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