Barbecue Volcano Potatoes are a modern twist on classic Southern comfort foods, combining the beloved smoked potato with the indulgent flavors of pulled pork, cheese, and bacon—ingredients that are staples of Southern BBQ gatherings and cook‑outs.

In the Midwest, smoked potatoes are often filled with cheddar and sausage, while in Texas they may feature brisket and jalapeños. The volcano style adds a dramatic cheese‑melt topping that’s popular in contemporary BBQ festivals.

They are typically served hot off the smoker as a main‑course or hearty side, topped with BBQ sauce, sour cream, and fresh scallions, and eaten with fingers or a fork at backyard gatherings.

These potatoes are a crowd‑pleaser at tailgate parties, Fourth of July cook‑outs, and family reunions where the smoker is the centerpiece of the feast.

The combination of a smoky, fluffy potato cup, a rich cheesy pulled‑pork filling, and a crisp bacon crust creates a layered texture and flavor profile that stands out among typical BBQ sides.

Common errors include under‑smoking the potatoes so they stay firm, wrapping bacon too loosely causing it to slip off, and over‑filling which can cause the cheese to spill during the second smoke.

Smoking at 275°F allows the potatoes to become tender without drying out, and it gives the bacon time to render slowly, resulting in a crisp yet chewy crust without burning the cheese.

Yes. Smoke the potatoes and prepare the filling up to a day ahead. Store each component refrigerated, then assemble and give a final 30‑minute smoke before serving to re‑crisp the bacon and melt the cheese.

The potato walls should be fork‑tender, the bacon should be golden‑brown and crisp, and the cheese inside should be fully melted with a glossy, bubbling surface. The top should be glossy with BBQ sauce and a sprinkle of fresh scallions.

The YouTube channel Over The Fire Cooking by Derek Wolf specializes in outdoor cooking techniques, especially smoking, grilling, and fire‑based recipes that showcase bold flavors and hearty comfort foods.

Derek Wolf focuses on practical, step‑by‑step tutorials using accessible equipment like the Oklahoma Joe smoker, emphasizes flavor layering with homemade rubs and sauces, and often incorporates creative twists like the volcano potato concept that aren’t commonly found on more traditional BBQ channels.