Smoked Corn on the Cob

5/13/2018 – At 5:15 PM while the Franks RedHot Sauce Chicken was smoking I inserted into the MES on the third rack from the top with it running at 250 seven ears of corn.

The ears had been sitting out for over an hour to warm up. Then rubbed with warm butter and seasoned with Kit’s Creole Seasoning.

About 6:30 pulled the corn and chicken piled on a baking pan and left in the oven (turn off and room temp) to rest. We ate about 30 minutes later. The corn was done, moist and had a little smokey tone that seemed about right.

Next time try with 5POGS for the adults.

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