- 2 Pounds small potatoes
- 1 Tablespoon vegetable oil
- 2 Tablespoons kosher salt
- 3 Tablespoons barbecue dry rub
- Condiments, to serve
Heat your smoker to 225 degrees F.
Wash potatoes well in cold water. Dry them well using paper towels.
Coat the potatoes in a thin layer of vegetable oil; make sure they are well and evenly coated.
In a large mixing bowl, coat the potatoes with an even layer of kosher salt and barbecue rub.
Transfer the potatoes onto a sheet tray in one flat layer. Smoke the potatoes for at least an hour, then check every 20 minutes until they are done. They are done when they are soft and collapse easily when pinched with your fingers.
Serve with the condiment of your choice. The team at Maple Block Meat Co recommends a mixture of crème fraîche, espelette pepper, and fresh chives.