Elevate your grilling game: how to smoke corn on the cob on a pit boss for a perfect side dish

Craving that smoky, delectable flavor that only a pit boss can deliver? Look no further than corn on the cob, a summertime staple that transforms into a culinary masterpiece when infused with the rich aroma of wood smoke. This detailed guide will walk you through every step of the process, empowering you to create mouthwatering smoked corn on the cob pit boss that will tantalize your taste buds.

Preparation: Selecting and Husking the Perfect Corn

1. Choosing the Best Corn: Opt for fresh, plump ears of corn with tightly packed kernels. Avoid corn with brown or yellow husks, as these indicate age and potential dryness.
2. Removing the Husk: Gently peel back the husk and remove the silk without damaging the kernels. Leave a few layers of husk attached to protect the corn from direct heat and smoke.

Seasoning: Enhancing Flavor with Herbs and Spices

1. Dry Rub: Create a flavorful dry rub using your favorite herbs and spices, such as salt, pepper, garlic powder, and paprika. Generously apply the rub to the corn, ensuring that all kernels are evenly coated.
2. Butter or Oil: For extra richness, brush the corn with melted butter or olive oil before seasoning. This will help the rub adhere and create a crisp, golden-brown exterior.

Smoking: Infusing the Corn with Smoky Goodness

1. Preparing the Pit Boss: Preheat your Pit Boss smoker to 225-250°F (107-121°C) using your preferred wood chips, such as hickory, apple, or maple.
2. Positioning the Corn: Place the seasoned corn on the smoker grate, spacing them evenly apart to allow for proper airflow.
3. Smoking Time: Smoke the corn for 1-1.5 hours, or until the kernels are tender and slightly charred. Turn the corn occasionally to ensure even cooking.

Finishing: Achieving Perfection with a Golden Glaze

1. Glazing: Towards the end of the smoking process, prepare a simple glaze by combining honey, butter, and your favorite spices. Brush the glaze over the corn to add a sweet and sticky finish.
2. Grilling (Optional): If desired, briefly grill the glazed corn over direct heat to caramelize the glaze and create a crispy exterior.

Serving: A Culinary Masterpiece Ready to Enjoy

1. Remove from Smoker: Carefully remove the corn from the smoker and allow it to rest for a few minutes before serving.
2. Topping Suggestions: Enhance the flavor with toppings such as melted butter, grated Parmesan cheese, or a sprinkle of fresh herbs.

Tips for Smoking Corn on the Cob Pit Boss

• Use a shallow pan filled with water to create a moist environment within the smoker.
• Monitor the internal temperature of the corn using a meat thermometer. Aim for an internal temperature of 165°F (74°C).
• If the corn is not tender after the recommended smoking time, increase the temperature by 25°F (14°C) and continue smoking.
• Experiment with different wood chips to create unique flavor profiles.
• Don’t overcrowd the smoker. Leave enough space between the corn to ensure proper airflow and even cooking.

Troubleshooting Common Issues

• Dry or Tough Corn: Ensure the smoker is generating enough moisture. Use a water pan or spray the corn with water during the smoking process.
• Burnt Corn: Reduce the temperature of the smoker or move the corn further away from the heat source.
• Lack of Flavor: Enhance the flavor by using a more flavorful dry rub or glaze. Experiment with different herbs, spices, and wood chips.

Wrap-Up: A Culinary Treat for Any Occasion

Mastering the art of smoking corn on the cob pit boss will elevate your grilling game to new heights. With its smoky, flavorful, and tender kernels, this dish is sure to impress your family and friends at any gathering. Whether you’re a seasoned pitmaster or a backyard grilling enthusiast, follow these steps and enjoy the unforgettable taste of smoked corn on the cob pit boss.

Quick Answers to Your FAQs

Q: What is the best type of wood chips to use for smoking corn on the cob?
A: Hickory, apple, and maple are popular choices that impart a rich, smoky flavor.

Q: Can I smoke corn on the cob in aluminum foil?
A: Yes, wrapping the corn in foil can help retain moisture and prevent burning. However, it may reduce the intensity of the smoky flavor.

Q: How long should I smoke corn on the cob for?
A: The smoking time varies depending on the size of the corn. Aim for 1-1.5 hours, or until the kernels are tender and slightly charred.

Q: Can I smoke corn on the cob without husking it?
A: Yes, but removing the husk allows for better penetration of smoke and seasoning. If leaving the husk on, soak the corn in water for 30 minutes before smoking.

Q: How can I add a spicy kick to my smoked corn on the cob?
A: Incorporate chili powder, cayenne pepper, or smoked paprika into your dry rub or glaze.