Stuffed Potatoes

1.

Brush the potatoes clean under cold running water and cut in two over the flat side. Cook 10 minutes with some salt, drain and let cool down.

Carve a cavity in each half potato using a spoon. Set potato halves aside.

2.

Put the potato carvings into a bowl and add the butter. Squash, and add milk while stirring until you have a smooth mix. Add onion, curry powder and herbs (optional) and bring stuffing to your taste with salt and pepper.

Stir in some more milk if you feel the mix is too dry.

3.

Stir the curry powder through the chopped cheese.

4.

Spread the potato stuffing over the potato halves, flatten the top, and sprinkle with cheese.

Sprinkle one teaspoon of olive oil over each potato half.

5.

Prepare your Weber Grill (or similar barbecue or smoker) for indirect grilling. Use about 10 to 12 charcoal briquettes in each side coal pocket if you set up your bbq as per the Weber instruction booklet.

You may also increase performance of your Weber by setting it up as per the method that we call Juancho's Split Grill!

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Charcoal Briquettes

I always use charcoal briquettes because of their even shape and size. I also found they have a more constant quality when compared with regular "lump" charcoal (mostly small lump charcoal, that is...).

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Smoke Wood

For that special smokey taste I always put a few water soaked chunks of smokewood (say about 1"-2" thick and 3"-5" long) in between or on top of the charcoal.

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Note: Smoke is like a condiment, adding a specific taste to your food, like salt and pepper. And just like you don't want your food to get too salty or too spicy, you don't want too much smoke either.

In general: do not exaggerate on the smoke. Just a whisp should be enough. Too much smoke will leave a bitter and/or creosote taste on your food.

Because of the fairly high temperature of the charcoal fire during hot smoking, and to prevent the smoke wood from burning too fast, I soak my smoke wood in a bucket of water for a couple of days prior to use.

6.

Hot smoke the stuffed potatoes for thirty to forty five minutes in a closed barbecue.

In the non-vegetarian segment of the barbecue world, the hot smoking of these stuffed potatoes can be combined ideally with hot smoked meat like chicken or spare-ribs.