Try our technique on Smokey Sweet Potatoes for a great addition to your BBQ!

Try our technique on Smokey Sweet Potatoes for a great addition to your BBQ!

Try Smokey Sweet Potatoes for your BBQ Click To Tweet

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We introduced you to smoked potatoes some time ago giving you an easy method of smoking cubed potatoes .  Now, we look at sweet potato, a very popular root vegetable that does particularly well on the grill.  This time, we’ll smoke the potatoes whole to allow for versatility for recipes.

Get 5 or 6 sweet potatoes selected, preferably of equal size, and let’s get to the grill!

Choose Your Equipment

I’m going to use two pieces of equipment today to demonstrate how easily it is to work with what you own to add a smoke component

For my gas grill, I’ll be using a smoker box equipped with 3-4 wood chunks in double filet size.  For the charcoal grill, I’m incorporating both lump charcoal and briquet for the fuel and adding double filet wood chunks for flavor.  My charcoal grill is a traditional kettle grill.  Both these units are set up for two-zone cooking which means the fuel is on one side – in the case of the gas grill, burners are lit on one side only, for the charcoal grill, charcoal is banked to one side of the grill, using both lit and unlit coals to sustain the heat level.  All cooking will be done on the side that does not have any direct heat.

Our Smokinlicious wood chunks on the coals providing great smokey flavor for these smokey Sweet Potatoes

#woodchunks

With a target cooking temperature of 325-350°F, these sweet potatoes will cook up and get smoky in no time!

Tasting Notes: Preparation of the sweet potatoes prior to smoking is simple.  Wash the potatoes well, pat dry, and then trim off the two ends.  Using a knife, pierce the ends one time and the sides several times to provide injection areas for the smoke vapor.  This will ensure an even smoke flavor.

No Work Grilling & Smoking Smokey Sweet Potatoes

Once the grill of your choice is set up, it’s just a matter of placing the whole potatoes on the grill grate, indirect side, and allowing them to tenderize.  This will take about 75 minutes total.  There is no need to do any rotation of the potatoes; just allow to infuse with flavor. 

Our double filet wood chunks in the smoker box on the gas grill providing the flavor for our smokey sweet potatoes

#twozonecooking

If you’ve followed our recommendation for the charcoal grill – placing unlit charcoal/briquets on the direct side of the grill, lighting a chimney starter of charcoal, and pouring over the unlit coals when glowing hot, then adding the wood chunks – you’ll have plenty of fuel for the entire cook time.

Once tender, remove from the grill and set aside to use in your favorite sweet potato recipe.  I’ll be making a smoked sweet potato and chipotle soup with mine, which we will post the recipe soon.

One important point is to know that the boldness of the smoke will be much greater from a charcoal grill than a gas/LP unit.  You can see the difference on the skin of the potatoes that I’ve grilled today.  Nevertheless, grilled and smoked sweet potatoes are full of sweet, smoky flavor you’ll want to enjoy all year long.

What’s your favorite sweet potato recipe?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® Products Used in this recipe:

Foto de nuestros trozos de madera especial usó en filete flanco enrollado

#woodchunks

Wood Chunks- Double Filet

More related reading on smokey sweet potatoes- see our smoking & Grilling tips and technique see our directory on previous blogs!

More related reading on smokey sweet potatoes- see our smoking & Grilling tips and technique see our directory on previous blogs!

Other blog topics like this one:

-INFUSING WOOD SMOKE INTO BRUSSELS SPROUTS

-HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER.

-SMOKED CHEESY POTATOES- WHAT A WONDERFUL TWIST

Dr. Smoke- Smokey Sweet Potatoes are just Yummy!

Dr. Smoke- Smokey Sweet Potatoes are just Yummy!

Our preparation of smoked herbs, from picking, smoking and grinding to make smoked herb dust. Adding great flavor to dishes.

Our preparation of smoked herbs, from picking, smoking and grinding to make smoked herb dust. Adding great flavor to dishes.

SMOKED HERBS FLAVORS WITH SMOKED HERB DUST

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Don’t make the mistake of thinking fresh herbs are to be used in dishes as, well, fresh only.  Although you may have dried your fresh herb harvest before, we are bringing another alternative to you, smoked herbs.

We hot smoke the fresh herbs on the grill then turn them into a dust for use in all types of dishes.  The smoking process will bring a depth of flavor that you’ve likely never experienced before.  Go to the herb garden and pick your favorite varieties and let’s get making smoked herb dust!

 Smoke Vapor Infusion

Fresh herbs on the grill using a grilling cage

One thing about this smoked herb technique is you can do the smoke infusion by a variety of equipment methods.

For those with a gas grill, add wood chunks either directly to the heat shields on one side of the grill or add wood chunks to a metal smoker box that can be placed on the heat shields or the grill grate.  For charcoal grill owners, light your charcoal and allow to reduce to hot coals only.  Add a piece or two of hardwood chunks or a handful of hardwood chips to the hot coals.  If possible, push the hot coals to one side of the grill.  For both grill types, you want to use a two-zone cooking method so the herbs don’t catch fire.

For those that don’t own grilling equipment or who simply don’t want to bother lighting up the grill, you can use a handheld food smoker.  Simply place micro wood chips in the bowl of the unit, place the herbs in a storage bag with the tubing of the smoker unit, cinch the end of the bag around the tubing, and light the chips.  I like to leave the smoke in the bag for maximum smoke vapor infusion.

I used both my gas grill and charcoal grill for the smoke process by placing my herbs in a vegetable basket and grilling with the herbs on the unlit side of the grill.    Within the first 5 minutes, you’ll see how the herbs lose moisture and begin the drying stage.

Tasting Notes: I find the handheld food smoker will produce the boldest smoke flavor to the herbs.  The intensity of flavor rated from lightest to boldest based on equipment would be a gas grill, electric smoker, pellet smoker, charcoal grill, handheld food smoker. 

Grinding Process

smoked herbs in the food processor for reduction into smoked herbs dust

Once the herbs have charred and dried, it’s time to remove them from the grill and bring them to the food processor.  I have a mini processor that only has two settings: chop and grind.  I prefer to use this appliance to bring the smoked herbs to dust level but a spice grinder works just as well.

First, remove all the herb leaves from the stems and place a small quantity in the food processor bowl. You can remove the leaves by placing the entire herb sprig in a colander and pressing the leaves through to parchment paper.  Secure the lid and grind until you get as fine a dust as the appliance will allow.  Both the appliance and the herb will determine how fine the herb dust will get.  As you will see, basil dust becomes finer than oregano.  This technique will work for just about any herb you can grow or locate at the market.  Store the herb dust in glass or metal jars for up to a year.

Tasting Notes: Smoked herbs are much stronger in flavor than the standard dried herb.  Adjust the amount used in recipes as needed.  It is often best to start with less, taste, and then add more as needed.

So Many Uses

finished herb bottles of smoked Basil and Smoked oregano

Experimentation is key when it comes to #herbdust.  Most often, herbs will be applied to meats and poultry, perhaps rice and pasta dishes, but there are so many more foods that are good pairings for herb dust.  Let’s take parsley as an example.  Commonly used with fish and beef, parsley is a great pairing for sweet items as well.  This includes banana and cream.  It’s important that you look beyond the traditional side dishes and entrees and explore the sweet side of what herbs can offer.  By doing so, you’re sure to find endless combinations that will tickle your palate and give you more pleasing menu experiences.

The Culinary Crew wants you to know …

… that the two-zone method is certainly a practice that you will want to master and prioritize in your wood cooking toolkit, especially when grilling and smoking delicate fresh consumables like herbs.  Not only will two-zone cooking avoid those acrid tastes associated with flare ups, it will infuse your food items with a nice balance of wood smoke flavoring.

SmokinLicious® products used in this blog:

Wood Chunks- Double & Single Filet

Wood Chips- Minuto & Piccolo

More Related reading on smoked herbs and other great grillable flavoring ideas

More Related reading on smoked #herbs and other great grillable flavoring idea

Additional reading:

-WHY TWO-ZONE COOKING METHOD LET’S YOU WALK AWAY FROM THE GRILL

-STOVE TOP SMOKED CHIVES

-PAN COOK ZUCCHINI ON THE GRILL WITH WOOD FLAVOR

Dr. Smoke- Our process to prepare the smoked herbs is easily done on our gas grill with our double or single filet wood chunks!

Dr. Smoke- Our process to prepare the smoked herbs is easily done on our gas grill with our double or single filet wood chunks!