1. Preheat the grill for indirect cooking over a medium heat, around 350°F.
2. Poke each potato with a fork 5-6 times, drizzle with 1 tablespoon of olive oil, and sprinkle salt all over the skin. 
3. Wrap each with foil.
4. Put over indirect heat on the grill (that is, not where the flames are). Close the lid and cook until an internal temperature of 210°F is reached, as read on a meat thermometer, or until they are fork tender all the way through, 50-60 minutes, turning them over every 15 minutes.
5. Unwrap each potato and put over direct heat until crispy on the outside, 3-5 minutes per side.

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