What To Know
- Follow our comprehensive guide and master the art of smoking corn on the cob, transforming ordinary corn into an extraordinary culinary delight.
- If the corn starts to dry out during smoking, add a water pan to the smoker to create steam.
- Smoking corn on the cob on a Pit Boss smoker is a culinary adventure that will tantalize your taste buds and create memories that will last a lifetime.
Elevate your summer grilling experience with the tantalizing aroma and delectable flavor of smoked corn on the cob. The Pit Boss smoker is your secret weapon for creating this irresistible treat. Follow our comprehensive guide and master the art of smoking corn on the cob, transforming ordinary corn into an extraordinary culinary delight.
Preparing the Corn
1. Select fresh corn: Choose ears with tightly packed kernels and bright green husks.
2. Remove the husks: Carefully peel back the husks, leaving a few layers intact to protect the kernels.
3. Remove the silk: Use a clean brush or your fingers to gently remove the silky strands.
Preparing the Pit Boss Smoker
1. Preheat the smoker: Set your Pit Boss smoker to 225-250°F (107-121°C).
2. Add wood chips: Use your favorite hardwood chips, such as hickory, oak, or applewood, for a smoky flavor.
Smoking the Corn
1. Place the corn on the smoker grates: Arrange the prepared corn cobs on the smoker grates, leaving some space between them.
2. Smoke for 1-1.5 hours: Close the lid and smoke the corn for 1-1.5 hours, or until the kernels are tender and slightly browned.
Seasoning the Corn
1. Remove from the smoker: Once the corn is smoked, remove it from the smoker.
2. Brush with melted butter: Generously brush the corn cobs with melted butter.
3. Sprinkle with seasonings: Season the corn with salt, pepper, and your favorite herbs or spices.
Serving the Corn
1. Serve immediately: Serve the smoked corn on the cob hot off the smoker.
2. Add toppings: Enhance the flavor with optional toppings such as grated Parmesan cheese, chopped cilantro, or lime wedges.
Tips for Perfect Smoked Corn on the Cob
- Use high-quality corn: Fresh, sweet corn will produce the best results.
- Control the temperature: Maintain a consistent temperature in the smoker for even cooking.
- Don’t overcook: Check the corn regularly to prevent it from becoming dry or tough.
- Experiment with wood chips: Different wood chips will impart unique flavors to the corn.
- Add extra moisture: If the corn starts to dry out during smoking, add a water pan to the smoker to create steam.
Final Thoughts
Smoking corn on the cob on a Pit Boss smoker is a culinary adventure that will tantalize your taste buds and create memories that will last a lifetime. With a little patience and these simple steps, you can transform ordinary corn into an extraordinary delicacy. So, fire up your smoker and embark on a smoky journey that will redefine your summer grilling experience.
Frequently Discussed Topics
How long does it take to smoke corn on the cob?
It takes approximately 1-1.5 hours to smoke corn on the cob at 225-250°F (107-121°C).
What wood chips are best for smoking corn?
Hickory, oak, and applewood chips are popular choices for smoking corn, offering a range of smoky flavors.
How do you know when smoked corn on the cob is done?
The kernels should be tender and slightly browned when the corn is done smoking. You can also insert a toothpick into the kernels; if it goes in easily, the corn is ready.
