Actually it occured to me that I never tried just potatos. I was experimenting making a beef/moose stew (like Dinty Moore) and was using metal cans. The final step after the 170f exhaust and lidding is to pressure cook at 10psi for 70 minutes. The meat and carrots would turn out perfect but the potatos would be mushy.

Dang, I havent been shooting in over a year. Gonna have to go get some practice.