BBQ Smoked Baked Potatoes

BBQ smoked baked potatoes

The Spruce / Loren Runion

Prep: 15 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 45 mins
Servings: 8 servings
Nutrition Facts (per serving)
442 Calories
26g Fat
48g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 442
% Daily Value*
Total Fat 26g 34%
Saturated Fat 10g 51%
Cholesterol 25mg 8%
Sodium 1007mg 44%
Total Carbohydrate 48g 17%
Dietary Fiber 6g 21%
Total Sugars 5g
Protein 6g
Vitamin C 19mg 97%
Calcium 57mg 4%
Iron 3mg 17%
Potassium 1149mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When it comes to potatoes at a cookout, we most often think of potato salad, and it's a classic for so many reasons. There are many different versions of this popular summertime side dish, but when you want to switch it up and do something different, try smoking potatoes. If you've never tried it, it's an easy, hands-off way to cook potatoes and make them incredibly flavorful.

These smoked potatoes are anything but routine, as they are coated in bacon grease and an herb-spice rub before cooking in the smoker. Perfect with any grilled or smoked meat, this recipe will quickly become the favorite on the barbecue buffet.

Yukon Gold potatoes are the best choice for smoking. Their thin skins can easily absorb the flavors of the herbs and spices you'll rub all over the potatoes—along with the bacon fat. Yukon Golds also have a rich and creamy taste and texture that works as a nice contrast to the crispy, smoky skin. You can use russet potatoes if you can't find Yukons.


  • 8 potatoes, preferably Yukon Gold

  • 1 cup bacon grease, softened but not melted

  • 2 tablespoons dried sage

  • 2 tablespoons granulated garlic

  • 2 tablespoons dried parsley

  • 2 tablespoons kosher salt, or sea salt

  • 2 tablespoons freshly ground black pepper

  • 2 tablespoons brown sugar

  • 2 tablespoons paprika

Steps to Make It

  1. Gather the ingredients.

    Ingredients for BBQ smoked baked potatoes

    The Spruce / Loren Runion

  2. Wash and dry potatoes.

    Clean potatoes on a kitchen towel

    The Spruce / Loren Runion

  3. Rub warm, soft bacon grease into the skin of each potato, covering completely.

    Potatoes covered with bacon grease

    The Spruce / Loren Runion

  4. Mix the rest of the ingredients together in a small bowl. Roll each potato in the herb mixture, making sure to cover it completely. Puncture each potato several times using a fork.

    Potatoes covered with the herb and spice mixture

    The Spruce / Loren Runion

  5. Place the potatoes on ​the hot grill in a smoker, and smoke for 1 hour at 250 F, turning once.

    Herb covered potatoes in a smoker

    The Spruce / Loren Runion

  6. Remove potatoes from the smoker and wrap each in a double layer of heavy-duty aluminum foil. Seal the foil and place back in the smoker for another 1 to 1 1/2 hours or until the potatoes are tender in the center when poked with a knife or skewer.

    Potatoes wrapped with aluminum foil

    The Spruce / Loren Runion


  • If you don't have a smoker, you can set up your grill to act like one.
  • This side dish is also perfect for camping.


  • If you skip the step of wrapping the potatoes in foil, their skins will have a crunchier consistency. These are always the hit of the party.
  • If you would rather skip the bacon grease and use something plant-based, you can use vegetable shortening instead. We suggest a good amount of fat on these potatoes and it needs to be thick enough so that the herbs will stick to them, so olive or vegetable oil might not quite work for this recipe.
  • If you do not have access to a smoker, a charcoal grill will work just fine. 

How to Store Smoked Baked Potatoes

Smoked baked potatoes will keep in the refrigerator for two to three days, well wrapped in foil. Reheat them in a 425 F oven or cut them up and eat them cold in a smoky potato salad with bacon.

You can also freeze baked potatoes, wrapped in foil. Reheat from frozen in a 425 F oven for 30 to 45 minutes.