Corn on the cob is a classic summer favorite, and cooking it on a Pit Boss grill adds a delicious smoky flavor to this beloved side dish. Smoking corn on the cob on a Pit Boss pellet grill is simple and takes about 20-25 minutes at 220°F. This method enhances the natural sweetness of the corn while infusing it with a subtle smokiness.

To prepare the corn, remove the husks and silk, then brush the cobs with melted butter and seasonings. Place the seasoned corn directly on the grill grates and close the lid. Rotate the cobs every few minutes to ensure even cooking and baste with additional butter for extra flavor. The result is perfectly cooked corn with a golden-brown exterior and juicy kernels bursting with smoky goodness.

Preparing Corn on the Cob for Smoking

Proper preparation is crucial for achieving delicious smoked corn on the cob. The process involves selecting the right corn, cleaning it thoroughly, and preparing it for optimal smoking results.

Selecting the Best Corn

Choose fresh corn with bright green, tightly wrapped husks. The kernels should be plump and tightly packed. Gently squeeze the ear to feel for any soft spots or missing kernels.

Avoid corn with dry or brown husks, as this indicates older corn. Fresh corn will have moist, pliable husks and silks that are slightly sticky to the touch.

For best flavor, opt for locally grown corn when possible. In-season corn typically offers superior taste and texture.

Cleaning and Soaking the Corn

Remove the outer layers of husk, leaving a few inner layers intact. These remaining layers help protect the kernels during smoking.

Carefully peel back the husks without detaching them from the base. Remove the silk strands using a soft brush or your fingers.

Soak the corn in cold water for 15-30 minutes. This step helps prevent the husks from burning and adds moisture to the corn during smoking.

After soaking, gently pat the corn dry with paper towels.

Pre-Smoking Preparation

Fold the husks back over the kernels. If desired, tie the ends with kitchen twine to secure them.

For added flavor, brush the kernels with melted butter or olive oil. Season with salt, pepper, and other desired spices.

Some popular seasoning options include:

• Garlic powder
• Paprika
• Chili powder
• Dried herbs like thyme or oregano

For a spicy kick, add a dash of cayenne pepper or hot sauce to the butter mixture.

Place the prepared corn on a tray, ready to be transferred to the smoker. Ensure the corn is at room temperature before smoking for even cooking.

Pit Boss Smoker Overview

Pit Boss smokers offer versatile options for smoking corn on the cob and other foods. These smokers use wood pellets to impart delicious smoky flavors.

Types of Pit Boss Smokers

Pit Boss offers several smoker models to suit different needs. The vertical smokers provide ample cooking space on multiple racks. Pellet grills combine smoking and grilling capabilities in one unit.

Cabinet-style smokers allow for easy temperature control and monitoring. Portable models are ideal for tailgating or camping trips. Each type uses wood pellets as fuel, with options like hickory, apple, and mesquite available.

Pit Boss also produces larger commercial-grade smokers for restaurants and catering. These heavy-duty units can smoke large quantities of food simultaneously.

Setting Up the Smoker

Proper setup is crucial for successful smoking. Start by filling the hopper with wood pellets. Popular choices for corn include apple or hickory for a mild, sweet flavor.

Preheat the smoker to 225-250°F (107-121°C). This temperature range is ideal for smoking corn on the cob. Allow 10-15 minutes for the smoker to reach the desired temperature.

Ensure the water pan is filled to maintain humidity. This helps prevent the corn from drying out. Clean the grates thoroughly before use to avoid flavor transfer from previous cooks.

Position the corn on the grates with space between each ear for proper smoke circulation. Close the lid and maintain a consistent temperature throughout the smoking process.

Smoking Corn on the Cob Techniques

Smoking corn on the cob infuses it with delicious smoky flavors while maintaining its natural sweetness. The key factors for success include wood selection, temperature control, and proper smoke management.

Smoking Corn with Different Woods

Choosing the right wood enhances the flavor profile of smoked corn. Hickory imparts a strong, classic smoky taste. Apple wood adds a subtle sweetness that complements the corn’s natural sugars. Maple offers a mild, slightly sweet smoke that doesn’t overpower.

For a unique twist, try pecan wood. It provides a rich, nutty flavor that pairs well with corn. Oak is another excellent choice, offering a medium-strength smoke that works with various seasonings.

Experiment with wood combinations to create custom flavors. A mix of 70% apple and 30% hickory can balance sweetness and smokiness effectively.

Temperature and Time Guidelines

Optimal smoking temperatures for corn range from 225°F to 250°F. Lower temperatures allow more time for smoke absorption but may result in drier corn. Higher temperatures cook faster but risk less smoke flavor.

At 225°F, expect smoking times of 45-60 minutes for tender, smoky corn. At 250°F, reduce the time to 30-45 minutes. Always check for doneness by gently pressing a kernel with a fork.

Rotating the corn every 15-20 minutes ensures even cooking and smoke exposure. Basting with butter or oil during smoking adds moisture and helps the smoke adhere to the kernels.

Monitoring Smoke Levels

Proper smoke management is crucial for achieving the best flavor in smoked corn. Thin, blue smoke is ideal, indicating clean combustion and optimal flavor transfer. Thick, white smoke can impart bitter tastes and should be avoided.

To maintain consistent smoke levels, add wood chips or pellets gradually. Start with a small amount and replenish as needed. This prevents overwhelming the corn with too much smoke.

For milder smoke flavor, consider removing the corn from direct smoke after 30 minutes and finishing it with indirect heat. This technique allows for a more subtle smoky taste.

Flavor Profiles and Seasoning Ideas

Corn on the cob offers a versatile canvas for various flavor combinations. From classic butter-based seasonings to spicy and cheesy variations, there are countless ways to enhance the natural sweetness of corn.

Classic Butter and Herbs Seasoning

Melted butter forms the base of many traditional corn seasonings. Mix softened butter with finely chopped herbs like parsley, chives, or basil for a fresh taste. Garlic powder adds depth to the butter sauce.

For a simple yet flavorful option, combine melted butter with salt and black pepper. Brush this mixture onto the corn before and during grilling.

Another classic approach involves mixing butter with dried herbs like thyme, rosemary, or oregano. This creates a robust flavor profile that complements the sweetness of the corn.

Spicy and Tangy Variations

Spice lovers can kick things up a notch with various hot and tangy seasonings. Mix chili powder, cayenne pepper, and lime juice for a zesty Mexican-inspired flavor.

For a smoky heat, blend chipotle powder with butter and a touch of honey. This combination adds warmth without overpowering the corn’s natural taste.

Create a Buffalo-style corn by brushing it with a mixture of hot sauce and melted butter. Sprinkle with blue cheese crumbles for added tang.

A Caribbean-inspired seasoning might include jerk spice blend, lime zest, and a dash of rum in the butter sauce.

Cheese and Cream-Based Recipes

Cheese lovers can indulge in creamy, savory corn seasonings. Mix grated Parmesan cheese with butter and Italian herbs for a rich, Mediterranean flavor.

For a Mexican street corn-inspired dish, slather grilled corn with mayonnaise and sprinkle with cotija cheese, chili powder, and lime juice.

Create a decadent truffle corn by mixing butter with grated Pecorino Romano cheese and a dash of truffle oil. This luxurious combination elevates the humble corn on the cob to gourmet status.

A Greek-inspired version might include crumbled feta cheese, dried oregano, and lemon zest mixed into softened butter.

Serving Suggestions and Accompaniments

Smoked corn on the cob from a Pit Boss grill offers versatile serving options. This flavorful dish pairs well with various meats, beverages, and side dishes to create a memorable meal.

Corn on the Cob Presentation Ideas

Serve smoked corn on individual plates or on a large platter for family-style dining. Brush the corn with melted butter and sprinkle with salt for a classic touch. For a Mexican-inspired elote, spread mayonnaise on the corn and roll it in crumbled cotija cheese, chili powder, and lime zest.

Consider presenting the corn with small dishes of toppings like chopped herbs, crumbled bacon, or grated Parmesan cheese. This allows guests to customize their corn. Provide corn holders for easy handling and napkins to catch any drips.

For a fun twist, cut the corn into smaller sections or remove the kernels to create a smoky corn salad.

Pairings with Meats and Beverages

Smoked corn on the cob complements various grilled meats. Pair it with barbecue ribs, grilled chicken, or juicy steaks for a classic cookout. The smoky flavor also enhances fish dishes like grilled salmon or shrimp skewers.

For beverages, consider light beers or crisp white wines like Sauvignon Blanc or Chardonnay. These drinks cut through the richness of buttered corn. Iced tea or lemonade offer refreshing non-alcoholic options.

Craft cocktails using corn as an ingredient, such as a corn-infused bourbon or a smoky corn margarita with a chili-salt rim.

Side Dishes to Complete the Meal

Balance the meal with fresh and light side dishes. A crisp green salad with a tangy vinaigrette provides a refreshing contrast to the smoky corn. Coleslaw or potato salad offer classic barbecue accompaniments.

Consider serving corn fritters or corn chowder to emphasize the corn theme. These dishes can incorporate leftover smoked corn kernels for added flavor.

Grilled vegetables like zucchini, bell peppers, or asparagus complement the smoky notes of the corn. For a starch option, serve crusty bread or cornbread to soak up any extra butter or juices.

Finish the meal with a fruit-based dessert like grilled peaches or a berry cobbler to cleanse the palate.

Maintenance and Tips for Pit Boss Smokers

Proper maintenance and care are crucial for keeping your Pit Boss smoker in top condition. Regular cleaning and following best practices will ensure optimal performance and longevity.

Cleaning the Grill Grates

Clean grill grates after each use to prevent buildup. Allow the grates to cool slightly, then scrub with a wire brush to remove food particles and grease. For stubborn residue, soak grates in warm, soapy water for 30 minutes.

Use a grill stone or pumice brick for deeper cleaning. Rub in circular motions to remove tough stains and carbonized bits. Rinse thoroughly with clean water and dry completely before storing.

Apply a thin layer of cooking oil to the grates after cleaning. This helps prevent rust and creates a non-stick surface for future use.

Pit Boss Smoker Longevity Practices

Empty the ash collection system regularly to prevent blockages. A shop vacuum works well for removing ash from hard-to-reach areas. Check and clean the firepot weekly during heavy use periods.

Inspect the gaskets and seals monthly. Replace any damaged or worn parts to maintain proper temperature control. Keep the temperature probe clean for accurate readings.

Cover the smoker when not in use to protect from the elements. Store in a dry location if possible. Periodically check and tighten all bolts and screws to ensure structural integrity.

Clean the exterior with mild soap and water. Avoid abrasive cleaners that can damage the finish. Touch up any chipped paint to prevent rust formation.

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