Set the smoker up for 225° F. Scrub the potatoes and dry off all of the water using a paper towel.
Drizzle 1/4 cup or 4 tablespoons of olive oil to cover the potato and then add a light coating of kosher salt so the entire thing is crusted. Alternatively, you may simply sprinkle the salt.
Place the bakers on the grate and smoke for 2-4 hours. The range is all dependent on the SIZE of the potato and the temperature of the grill. Larger potatoes will take four hours to smoke.
Remove when the potatoes are fork tender.
Notes
Potato Choice Size and Timing: When smoking these potatoes, just a quick reminder that the baker sized potatoes will take upwards of 4 hours and the regular russet sized potatoes will take about 2 hours.Salt Crusted Alternative: If you are worried about the salt crusted, leave it off and just sprinkle with kosher salt like you normally would.When is the Potato Done? Doneness can be tested by internal thermometer of 205-210 or by using the old fashioned fork test to make sure it's tender inside.Cooking Time: For smaller russet potatoes, smoke for 2 hours. For the larger baker sized spuds, it will take up to 4 hours. They are thick, dense and packed with starch so it takes time.