How To Cook Baked Potatoes On The Bbq

ByLily

Cooking baked potatoes on the barbecue gives them a subtle smokiness that pairs well with grilled meats and summer sides. If you want to know how to cook baked potatoes on the bbq, the process is simpler than you think. You only need potatoes, oil, salt, and a hot grill.

The grill does most of the work. Your job is to pick the right potatoes, prep them well, and control the heat. Below is a full guide that covers every step.

Why Bbq Baked Potatoes Taste Better

A regular oven bakes a fine potato. A grill makes a better one. The open flame and charcoal add smoke that soaks into the skin and the flesh.

The dry heat of a barbecue also crisps the skin nicely. You get a fluffy inside and a salty, crackly outside. That combo is hard to beat next to a burger or a steak.

What You Need Before You Start

Best Potatoes For Grilling

Russet potatoes are the top choice. They are large, starchy, and bake into a fluffy texture. Yukon Gold works too if you want a creamier bite.

Pick potatoes that are similar in size. This helps them cook at the same rate. Avoid potatoes with soft spots or green patches.

Basic Ingredients

  • 4 large russet potatoes
  • 2 tablespoons olive oil or vegetable oil
  • 1 tablespoon coarse sea salt or kosher salt
  • Aluminum foil (optional)
  • Heavy-duty tongs
  • A instant-read thermometer (helpful but not required)

Toppings To Serve Later

  • Butter
  • Sour cream
  • Shredded cheddar
  • Chopped chives or green onions
  • Bacon bits
  • Salt and black pepper

How To Cook Baked Potatoes On The Bbq

Follow these steps in order. The whole cook takes about 50 to 70 minutes depending on potato size and grill heat.

Step 1: Preheat Your Grill

Set up your grill for indirect heat. If you use a gas grill, turn on one side and leave the other side off. If you use charcoal, push the coals to one side.

Close the lid and let the temperature reach 400°F (204°C). A steady medium-high heat works best.

Step 2: Wash And Dry The Potatoes

Scrub each potato under running water. Remove any dirt from the skin. Dry them well with a clean towel.

Dry skin helps the oil stick and the salt cling. Wet potatoes steam instead of crisping.

Step 3: Poke Holes In The Skin

Use a fork to prick each potato 6 to 8 times. This lets steam escape while they cook. Skip this step and a potato can burst open on the grill.

Step 4: Rub With Oil And Salt

Brush or rub a thin layer of oil over every potato. Sprinkle coarse salt all over the skin. The salt draws out moisture and builds a crispy crust.

You can add garlic powder or cracked black pepper here if you like extra flavor.

Step 5: Place Potatoes On The Indirect Side

Put the potatoes on the cooler side of the grill, away from the direct flame. Set them directly on the grates. Leave a little space between each one.

If you worry about flare-ups or burning, wrap each potato in foil first. Foil softens the skin, so use it only if needed.

Step 6: Close The Lid And Cook

Close the lid and let them bake. Turn the potatoes every 15 to 20 minutes with tongs. This helps them cook evenly on all sides.

Small potatoes take about 45 minutes. Large ones can take up to 70 minutes. Keep the grill temp steady near 400°F.

Step 7: Check For Doneness

Squeeze the potato with tongs. If it gives easily, it is done. You can also stick a skewer or thermometer into the center. It should slide in with no resistance.

An internal temperature of 205°F to 210°F (96°C to 99°C) means the potato is fully cooked inside.

Step 8: Rest Before Serving

Take the potatoes off the grill and let them sit for 5 minutes. This lets the inside finish steaming. Then split the top with a knife and fluff the flesh with a fork.

Add butter first so it melts into the potato. Then load on sour cream, cheese, chives, and bacon.

Tips For Better Results Every Time

  • Choose potatoes of the same size so they finish together.
  • Keep the lid closed as much as possible to hold heat.
  • Use indirect heat, not direct flame, to avoid burnt skin.
  • Rotate the potatoes a quarter turn each time you check them.
  • Salt the skin twice for a extra crispy finish.
  • Test with a thermometer if you want perfect results.

Common Mistakes To Avoid

Cooking Over Direct Heat

Direct flame burns the skin before the middle cooks. Always use the indirect zone for baked potatoes.

Skipping The Pricking Step

Potatoes hold a lot of moisture. Without holes, steam builds up and the skin splits.

Not Turning The Potatoes

One side can scorch while the other stays pale. Turn them every 15 to 20 minutes for even color and texture.

Pulling Them Too Early

A firm potato is a raw potato. Wait until it feels soft when squeezed. A little patience gives you a fluffy center.

Serving Ideas For Bbq Baked Potatoes

These potatoes go with almost any grilled main. Try them next to ribs, chicken, or burgers. They also work as a full meal when you load them with chili or pulled pork.

For a lighter plate, serve them with a simple green salad and grilled corn. A cold drink and a spot in the shade complete the meal.

Final Thoughts

Learning how to cook baked potatoes on the bbq takes one try to master. Pick russets, oil and salt them, and cook them over indirect heat with the lid down. Turn them often and check for softness.

In under an hour you get smoky, crispy potatoes that beat anything from the oven. Fire up the grill and give this method a go at your next cookout.

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