Ah yes, cremated spuds.
I do something similar where I scrub the spud clean under water and leave wet. I then roll them in kosher or sea salt and wrap in foil, then on to the grill over direct high heat when I'm cooking something else with indirect heat. I usually need to either get them on earlier or leave them on longer than whatever I'm cooking.
I have always been amazed as to where all the salt goes as they never taste salty! |