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Message: <blockquote data-quote="dennishoddy" data-source="post: 1200303" data-attributes="member: 5412">I've done thousands of corn on the cob. Used to be on the BBQ circuit a few years ago, and peoples choice was always tough, but the corn usually worked out pretty well.We soaked it in water for 30 mins, using only corn that still had a tight husk.Put it in lots of smoke at 250 degrees for 45 minutes.When its taken out, the husks and silks just fall off. The subtle smoke flavor after dipping in melted butter was awesome. <img src="/images/smilies/thumb.gif"  class="smilie" loading="lazy" alt=":thumb:" title="Thumb    :thumb:" data-shortname=":thumb:" />We would cut it into 2" lengths and keep it in hot butter. When the people would come for a sample, they would just walk off, and in about 10 feet they would turn around and ask how in the heck we made that.</blockquote>