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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Offset stick burner — traditional low-and-slow barbecue smoking
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Offset stick burner — traditional low-and-slow barbecue smoking
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Plank must be presoaked for a minimum of 1 hour up to 24 hours. Plank can be cedar, maple, alder or oak. Pierce potatoes to a allow steam to escape, and bake in microwave for 16 minutes on high. When cool enough to handle, cut potatoes in half lengthwise. Scoop out cooked potato, being careful not to damage the skin, which is now the filling shell. In a bowl mix well: scooped potato, butter or margarine, milk, cheese, cut chives or onions, garlic, bacon bits, and salt and pepper. Fill potato shells with this mixture. Now place on a wet plank in preheated BBQ. Cook for 10 to 15 minutes. Believe it or not, this can also be baked in the kitchen oven at 375F also on a wet plank. Excellent with plank cooked salmon.