BBQ baked potatoes absorb wood smoke flavor through foil packets on the grate. Learning how to cook baked potatoes on the bbq is easier than you think, and the results are far better than anything from an oven. You get crispy skin, fluffy insides, and that unmistakable smoky taste.
This guide will walk you through every step. No fancy equipment needed. Just a grill, some potatoes, and a little patience. Let’s get started.
Why Cook Baked Potatoes On The Bbq?
Oven-baked potatoes are fine. But BBQ baked potatoes? They’re a game changer. The direct heat and smoke add a layer of flavor you just can’t get indoors. Plus, you keep your kitchen cool on hot days.
You also free up oven space for other dishes. It’s a win-win.
How To Cook Baked Potatoes On The Bbq
Here is the complete process. Follow these steps for perfect results every time.
Choose The Right Potato
Not all potatoes are equal for baking. Russet potatoes are the best choice. They have high starch content and thick skin. This gives you that fluffy interior and crispy exterior.
Yukon Golds work too, but they are denser. Avoid waxy potatoes like red or new potatoes. They don’t fluff up well.
Prepare The Potatoes
- Scrub each potato thoroughly under cold water. Dirt hides in the skin.
- Dry them completely with a clean towel.
- Poke each potato 6-8 times with a fork. This lets steam escape and prevents explosions.
- Rub each potato with a little olive oil or vegetable oil. This helps the skin crisp up.
- Season generously with coarse salt. You can add black pepper, garlic powder, or paprika too.
To Wrap Or Not To Wrap
This is the big debate. Wrapping potatoes in foil traps steam, which softens the skin. If you want crispy skin, skip the foil. If you prefer softer skin, wrap them tightly.
For BBQ, I recommend starting unwrapped for the first 30 minutes. Then wrap them in foil for the last 30-40 minutes. This gives you the best of both worlds: smoky flavor and tender insides.
Set Up Your Grill For Indirect Heat
Direct heat will burn the potatoes before they cook through. You need indirect heat. For a charcoal grill, bank the coals to one side. Place potatoes on the opposite side. For a gas grill, turn on one or two burners and place potatoes over the unlit burners.
Aim for a grill temperature of 375°F to 400°F (190°C to 205°C). Use a grill thermometer to check.
Add Wood Chips For Smoke Flavor
This is where BBQ potatoes shine. Soak wood chips in water for 30 minutes. Drain them. Place them in a smoker box or wrap them in a foil packet with holes poked in it. Put the packet directly on the coals or over a lit burner.
Hickory, mesquite, or apple wood all work well. Hickory gives a strong smoky taste. Apple wood is milder and sweeter.
Grill The Potatoes
- Place prepared potatoes directly on the grill grate over indirect heat.
- Close the lid. Keep it closed as much as possible to maintain heat and smoke.
- Cook for 30 minutes. Then flip the potatoes.
- After another 30 minutes, wrap each potato in foil if you want softer skin.
- Continue cooking for 30-40 more minutes. Total time is about 1.5 to 2 hours, depending on potato size.
Check For Doneness
The best way to test is with a fork or skewer. Insert it into the center. It should slide in with little resistance. The internal temperature should be 205°F to 210°F (96°C to 99°C).
If the fork meets resistance, they need more time. Don’t rush this step.
Rest And Serve
Let the potatoes rest for 5-10 minutes after grilling. This allows the steam to redistribute. Cut a slit down the middle and fluff the inside with a fork.
Add butter, sour cream, cheese, bacon bits, chives, or whatever you like. Serve hot.
Common Mistakes To Avoid
Using Too High Heat
High heat burns the outside while leaving the inside raw. Keep your grill between 375°F and 400°F. Use a thermometer to monitor.
Not Poking The Potatoes
This is a safety issue. Potatoes contain water. Without vent holes, steam builds up and can cause the potato to explode. Always poke them.
Skipping The Oil And Salt
Oil helps the skin crisp. Salt seasons the skin and draws out moisture. Don’t skip these steps.
Opening The Lid Too Often
Every time you open the lid, heat and smoke escape. This extends cooking time. Only open to flip or check doneness.
Variations And Toppings
Loaded BBQ Potatoes
After the potatoes are cooked, split them open. Add shredded cheddar cheese, crumbled bacon, and chopped green onions. Return to the grill for 5 minutes to melt the cheese. Top with sour cream.
Smoky Chili Potatoes
Top your BBQ baked potato with homemade chili, shredded cheese, and diced onions. The smoky flavor from the potato pairs perfectly with chili.
Garlic Herb Potatoes
Mix softened butter with minced garlic, chopped rosemary, and thyme. Spread inside the potato after grilling. Simple but delicious.
BBQ Chicken Potatoes
Shred leftover BBQ chicken and pile it on top. Add coleslaw and a drizzle of BBQ sauce. It’s a full meal in one potato.
How To Cook Baked Potatoes On The Bbq In Foil
Some people prefer fully wrapped potatoes. Here’s how to do it.
- Prepare potatoes as above (scrub, dry, poke, oil, season).
- Wrap each potato tightly in a double layer of heavy-duty aluminum foil.
- Place over indirect heat at 375°F to 400°F.
- Cook for 1 to 1.5 hours, flipping once halfway.
- Check for doneness with a fork through the foil.
- Let rest 5 minutes before unwrapping. Be careful of steam.
Foil-wrapped potatoes have softer skin. They absorb less smoke flavor. But they are easier to handle and cook more evenly.
How To Cook Baked Potatoes On The Bbq Without Foil
For maximum crispiness, skip the foil entirely.
- Prepare potatoes and oil them well.
- Place directly on the grill grate over indirect heat.
- Cook for 1.5 to 2 hours, flipping every 30 minutes.
- Check for doneness with a fork.
- Serve immediately.
These potatoes have a wonderfully crispy, chewy skin. The inside stays fluffy. You get more smoke flavor too.
Tips For Perfect BBQ Baked Potatoes Every Time
- Choose potatoes of similar size for even cooking.
- Don’t overcrowd the grill. Leave space for heat to circulate.
- Use a grill thermometer. Don’t rely on the built-in gauge.
- Soak wood chips for at least 30 minutes. Dry chips burn too fast.
- Let the potatoes rest. This makes them fluffier.
- Double wrap if using foil to prevent leaks.
Frequently Asked Questions
Can I cook baked potatoes on a gas grill?
Yes. Gas grills work great. Just set up indirect heat by turning off one or two burners. Place potatoes over the unlit burners. Add a smoker box or foil packet with wood chips for smoke flavor.
How long does it take to cook baked potatoes on the BBQ?
It takes about 1.5 to 2 hours at 375°F to 400°F. Time varies based on potato size and grill temperature. Always check with a fork or thermometer.
Do I need to wrap potatoes in foil?
No. Foil is optional. It gives softer skin and faster cooking. Unwrapped potatoes have crispier skin and more smoke flavor. Choose based on your preference.
What temperature should the grill be?
Aim for 375°F to 400°F (190°C to 205°C). Too hot and the outside burns. Too cool and they take forever. Use a grill thermometer.
Can I use sweet potatoes?
Yes. Sweet potatoes work well on the BBQ. They cook faster, usually in 45-60 minutes. Prepare and season the same way. They pair nicely with cinnamon sugar or savory toppings.
Final Thoughts On BBQ Baked Potatoes
Cooking baked potatoes on the BBQ is simple once you know the steps. You get a side dish that steals the show. The smoky flavor, crispy skin, and fluffy inside are hard to beat.
Experiment with different wood chips and toppings. Find your favorite combination. Once you try BBQ baked potatoes, you may never use the oven again.
So fire up the grill, grab some russets, and give it a go. Your taste buds will thank you.