Instructions
- Prepare the grill for indirect cooking over low heat (250º to 300ºF).
- To prepare the kettle grill for indirect, low & slow cooking, place an aluminum foil pan on one side of the charcoal grate and fill halfway with water. On the other side, place about ½ a charcoal chimney’s worth of coals (about 50 briquettes or 2 ½ lbs.).
- Set the grill to Smokeboost (180°F).
- Add two handfuls of the wood chips to a smoker box, following manufacturer’s instructions, close the lid.
- Place the wood chunks on top of the unlit charcoal. Light the coals with 8–10 lit briquettes and adjust the dampers to achieve a temperature of 225°–275°F.
- Pour the half-and-half into the foil pan and place it in the grill. Cook, with the lid closed, for 1 hour.
- Pour the half-and-half into the foil pan.
- While the half-and-half smokes, bring a large pot full of water to a rapid boil. Place the potatoes in the water and cook until tender, 15–20 minutes, then drain.
- When the wood begins to smoke, place the foil pan of half-and-half over indirect heat, with the lid closed, for 1 hour.
- Place the cooked potatoes in a Dutch oven and mash them along with 1 cup of the smoked half-and-half, butter, salt, and pepper.
- While the half-and-half smokes, bring a large pot full of water to a rapid boil. Place the potatoes in the water and cook until tender, 15–20 minutes, then drain.
- Place the Dutch oven in the grill and cook, with the lid closed, for 30 minutes, stirring every 10 minutes.
- Place the cooked potatoes in a Dutch oven and mash them along with 1 cup of the smoked half-and-half, butter, salt, and pepper.
- Remove the potatoes from the grill, add any of the remaining half-and-half that’s needed to create the consistency you like, and adjust the seasoning before serving.
- Open the lid, drain and add the remaining wood chips. Grill the potatoes over indirect low heat, with the lid closed, for 30 minutes, stirring every 10 minutes.
- Place the Dutch oven on the indirect side of the grill and cook, with the lid closed, for 30 minutes, stirring every 10 minutes.
- Remove the potatoes from the grill, add any of the remaining half-and-half that’s needed to create the consistency you like, and adjust the seasoning before serving.
- Remove the potatoes from the grill, add any of the remaining half-and-half that’s needed to create the consistency you like, and adjust the seasoning before serving.
Special Equipment
- 1 small disposable foil pan
- 4 handfuls hickory wood chips
- 4 hickory wood chunks
- grill-proof Dutch oven
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