One thing I wanted to add, it isn't really a threadjack 'casue nuttin' goes better with a good steak than a baked potato ('cept maybe a frosty pint or 2).

Here's what I do with baked spuds:

Scrub some proper baking potatos (I find Idahos work best, but that's no secret). Rub 'em with a little olive oil, and then rub 'em again with coarse salt. Some of the salt should basically stick to the skin because of the oil. Put 'em on the top rack in the BBQ away from direct heat, length of time depends on size of the spuds.

Enjoy!!!!