Smoked Corn On The Cob

• Fresh ears of Corn
• 1 handful of wood chips (we suggest hickory)

Garnish

• Butter
• Smoked Paprika
• Old Bay Seasoning (celery salt seasoning mix)

1. Remove dark green husks and the plume of silk on the end of the cob. Soak the corn for 30 minutes in a large pot of water.
2. Prepare the Broil King Keg for direct grilling at 250°F (122°C) and add wood chips. OR, press the SMOKE button on your Broil King pellet grill and let it preheat. Try this recipe with the Broil King Smoke Master's Blend.
3. Open a section of the remaining husk and place the corn cobs on the upper rack and close the lid. Smoke the corn for 1 1/2 hours, maintaining a temperature of 225°-250°F (107°-122°C).