Smoking corn on the cob in a Masterbuilt 560 brings a delightful twist to a classic summer favorite. The smoky flavor infuses the kernels, creating a unique and mouthwatering taste experience. The Masterbuilt 560 excels at smoking corn, maintaining a steady temperature of 225°F (107°C) for optimal results.
Preparing corn for smoking involves minimal effort. Gently pull back the husks, remove the silk, and soak the ears in water for several hours. This process helps the corn retain moisture during smoking. Before placing the corn on the smoker rack, brush each ear with olive oil and sprinkle with seasonings of choice.
The Masterbuilt 560 allows for easy temperature control and consistent smoke production, ensuring perfectly smoked corn every time. Hickory or applewood chips complement the natural sweetness of corn, enhancing its flavor profile. After about an hour of smoking, the corn emerges tender, smoky, and bursting with flavor.
Understanding the Masterbuilt 560 Smoker
The Masterbuilt 560 is a versatile smoker that combines the convenience of digital controls with the authentic flavor of charcoal. It offers precise temperature management and ample cooking space for various dishes.
Essential Features
The Masterbuilt 560 boasts a digital control panel for easy operation. It has a large hopper capacity, allowing for extended cooking sessions without frequent refills. The smoker’s cooking chamber provides 560 square inches of space across multiple racks.
A built-in meat probe helps monitor internal food temperatures. The unit features a side door for adding wood chips or charcoal during smoking. Its porcelain-coated grates are durable and easy to clean.
Benefits of Using the Masterbuilt 560 for Smoking
The Masterbuilt 560 offers consistent results for both novice and experienced smokers. Its digital controls simplify the smoking process, maintaining steady temperatures throughout long cooks.
The smoker’s design allows for versatile cooking methods, including smoking, grilling, and even searing. It heats up quickly, reaching high temperatures in minutes. This efficiency saves time and fuel compared to traditional smokers.
Users can experiment with different wood types to create unique flavor profiles. The Masterbuilt 560’s size accommodates large cuts of meat or multiple items simultaneously, making it ideal for entertaining.
Temperature Control and Maintenance
The Masterbuilt 560 uses a digital fan system to regulate temperature. Users set their desired temperature, and the smoker adjusts airflow to maintain it. This system provides precise control from 150°F to 700°F.
A temperature gauge on the lid allows for quick checks. The digital display shows both the set and current temperatures. Regular cleaning of ash and grease helps maintain optimal performance and temperature accuracy.
The smoker’s insulated design helps retain heat, improving fuel efficiency. Users can make minor adjustments using the air dampers for fine-tuning smoke levels and heat distribution.
Preparation of Corn for Smoking
Proper preparation is key to achieving delicious smoked corn on the cob. The process involves careful selection, cleaning, and seasoning of the corn before it hits the smoker.
Selecting the Best Corn
Choose fresh corn with bright green husks that are tightly wrapped around the cob. The silks should be moist and golden brown. Gently squeeze the kernels through the husk – they should feel firm and plump.
Avoid corn with dry or yellowing husks, as this indicates age. Look for ears that feel heavy for their size, as this suggests juiciness.
For best results, use corn within a day or two of purchase. If storing, keep it in the refrigerator with husks intact to maintain freshness.
Cleaning and Seasoning Corn
Peel back the husks gently, leaving them attached at the base. Remove all silks carefully.
Rinse the corn under cool water to remove any remaining debris. Pat dry with paper towels.
Brush each ear lightly with olive oil. This helps seasonings adhere and prevents sticking to the grill grates.
Apply your preferred seasoning. A simple mixture of salt and black pepper works well. For bolder flavors, try Cajun seasoning or a blend of smoked paprika and garlic powder.
Pre-Smoking Techniques
Soaking corn before smoking can enhance moisture and flavor. Submerge husked corn in cold water for 30 minutes to an hour.
For extra flavor, add herbs or spices to the soaking water. Bay leaves, peppercorns, or a splash of apple cider vinegar are excellent choices.
After soaking, shake off excess water and pat dry. Re-wrap the corn in its husks, or use aluminum foil if the husks are damaged.
For a richer taste, spread softened garlic butter under the husks before wrapping. This infuses the corn with savory flavor as it smokes.
Choosing Wood Chips for Flavor
Wood chips play a crucial role in imparting smoky flavors to corn on the cob in a Masterbuilt 560 smoker. The right choice can elevate the taste and aroma of your smoked corn.
Hickory Wood Chips
Hickory wood chips are a popular choice for smoking corn on the cob. They provide a strong, distinct flavor that complements the natural sweetness of corn. Hickory smoke has a rich, bacon-like aroma that infuses the corn with a robust taste.
When using hickory chips, start with a small amount to avoid overpowering the delicate corn flavor. Soak the chips in water for 30 minutes before use to prevent them from burning too quickly.
For best results, maintain a consistent temperature of 225°F (107°C) in your Masterbuilt 560 smoker. This allows the hickory smoke to penetrate the corn evenly.
Mesquite Chips for a Unique Taste
Mesquite chips offer a bold, earthy flavor profile that can add a distinctive touch to smoked corn on the cob. These chips burn hot and fast, producing an intense smoke that quickly infuses the corn.
Due to its strong flavor, use mesquite chips sparingly. Mix them with milder wood chips like apple or maple to balance the taste. This combination creates a complex flavor profile that enhances the corn’s natural sweetness.
When smoking with mesquite, keep a close eye on the temperature. The quick-burning nature of mesquite can cause temperature spikes. Adjust the smoker’s vents as needed to maintain a steady 225°F (107°C).
Smoking Corn on the Cob
Smoking corn on the cob in a Masterbuilt 560 adds a delicious smoky flavor to this classic side dish. The process involves carefully preparing the corn, setting up the smoker, and monitoring the cooking progress.
Step-by-Step Smoking Process
Prepare the corn:
- Gently pull back the husks without removing them
- Remove the silk
- Soak the corn in water for 1-2 hours
Season the corn:
- Brush each ear with olive oil
- Sprinkle with salt, pepper, and optional seasonings
- Pull the husks back up
Set up the Masterbuilt 560:
- Preheat to 225°F (107°C)
- Add hickory or applewood chips for smoke flavor
Place corn on the smoker racks:
- Ensure space between cobs for even smoking
- Close the lid
Smoke for 60-90 minutes
Monitoring and Adjusting the Smoke
The Masterbuilt 560 offers precise temperature control for smoking corn. Users should maintain a consistent 225°F throughout the cooking process. Smoke production can be adjusted by adding wood chips as needed.
It’s important to monitor smoke levels. Too much smoke can overpower the corn’s natural sweetness. A thin, blue smoke is ideal for flavoring without becoming bitter.
Humidity levels in the smoker affect corn texture. Adding a water pan can help maintain moisture and prevent the corn from drying out.
Determining Doneness
Smoked corn on the cob typically takes 60-90 minutes to cook. Signs of doneness include:
- Husks turning dark and slightly charred
- Kernels becoming plump and tender
- Corn easily pierced with a fork
To test, carefully peel back the husk and check a few kernels. They should be bright yellow and burst easily when pressed.
For a more pronounced smoke flavor, leave the corn on for the full 90 minutes. For a milder taste, remove after 60 minutes.
Once done, let the corn rest for 5 minutes before serving. This allows the flavors to settle and makes handling easier.
Flavor Enhancements and Garnishes
Elevating corn on the cob from the Masterbuilt 560 involves adding complementary flavors and textures. Various butter blends, creamy toppings, and fresh herbs can transform this smoky side dish into a gourmet experience.
Butter and Herb Varieties
Compound butters enhance the natural sweetness of smoked corn. Mix softened butter with minced garlic, chopped cilantro, or green onions for a flavorful spread. Herbs like thyme, rosemary, or basil add aromatic notes.
For a spicy kick, blend butter with chili powder or cayenne pepper. Lemon zest and parsley create a bright, citrusy option. Spread these flavored butters on hot corn immediately after smoking for maximum absorption.
Pre-smoking, brush corn with olive oil infused with herbs to impart subtle flavors during the cooking process.
Using Mayonnaise and Sour Cream
Creamy toppings offer a rich contrast to smoky corn. Spread a thin layer of mayonnaise on hot corn and sprinkle with grated Parmesan for a savory crust. Mix mayonnaise with lime juice and chili powder for a zesty Mexican-inspired topping.
Sour cream adds tanginess. Blend it with minced garlic and fresh dill for a refreshing taste. For a smoky-sweet option, combine sour cream with honey and smoked paprika.
These creamy toppings help seasonings adhere to the corn while providing a cool contrast to the warm, smoky kernels.
Fresh Garnishes for Extra Zest
Fresh garnishes add color, texture, and flavor to smoked corn. Finely chopped cilantro sprinkled over the cob brings a fresh, herbal note. Thinly sliced green onions provide a mild, oniony crunch.
Crumbled cotija cheese adds saltiness and complements the corn’s sweetness. For heat lovers, diced jalapeños or a sprinkle of red pepper flakes work well.
A squeeze of fresh lime juice brightens the smoky flavor. Combine lime zest with sea salt for a citrusy finishing touch. These fresh garnishes not only enhance flavor but also create an appealing presentation.
Serving and Pairing
Smoked corn on the cob from a Masterbuilt 560 pairs excellently with a variety of dishes and proteins. The smoky flavor enhances both complementary sides and main courses.
Complementary Dishes
Smoked corn on the cob goes well with fresh salads and coleslaw. The crisp vegetables contrast nicely with the smoky sweetness of the corn. Grilled vegetables like zucchini or bell peppers also make great accompaniments.
For a heartier option, mac and cheese complements the corn’s flavors. The creamy cheese sauce balances the smokiness. Potato salad or roasted potatoes are other starchy sides that pair well.
Cornbread or jalapeño cornbread provides a thematic match. The spicy kick of jalapeños can enhance the overall flavor profile of the meal.
Pairing with Proteins
Smoked corn pairs wonderfully with various smoked meats. Smoked turkey and corn create a delicious combination, with the corn’s sweetness complementing the turkey’s savory notes.
Smoked shrimp and corn offer a surf and turf-style pairing. The smoky flavors unite the seafood and vegetable harmoniously.
For beef lovers, smoked beef jerky provides a chewy contrast to the tender corn. The intense flavors of jerky match the corn’s smokiness.
Smoked pork tenderloin and corn create a balanced plate. The lean pork benefits from the corn’s moisture and flavor.
Smoked salmon and corn deliver a unique pairing. The rich, oily fish contrasts nicely with the sweet, smoky corn kernels.
Other Smoker Recipes
The Masterbuilt smoker offers versatility beyond corn on the cob, allowing you to create a wide array of delicious dishes. From savory sides to hearty mains and unique treats, the smoker can elevate various ingredients with its distinctive flavor.
Vegetables and Sides
Smoked sweet potatoes develop a rich, caramelized exterior while maintaining a soft interior. Brush them with olive oil and sprinkle with salt before smoking at 225°F for 2-3 hours. Smoked mac and cheese gains depth from the smoky essence. Prepare the pasta and cheese sauce, then smoke in a cast-iron skillet at 225°F for 1 hour.
For a twist on classic soup, try smoked French onion. Smoke sliced onions for 1 hour before incorporating them into the traditional recipe. The result is a deeper, more complex flavor profile.
Hearty Smoker Entrees
Smoked whole chicken is a crowd-pleaser. Rub the bird with your favorite seasonings and smoke at 250°F until the internal temperature reaches 165°F, typically 2-3 hours. Beer can chicken offers a moist, flavorful alternative. Place the seasoned chicken on a half-full beer can and smoke at 275°F for about 2 hours.
Smoked meatloaf gains a delicious crust and smoky undertones. Form the meatloaf mixture, brush with BBQ sauce, and smoke at 250°F for 2-3 hours. For seafood lovers, smoked crab legs and lobster tail are luxurious options. Smoke at 225°F for 45 minutes to an hour, basting with butter for added richness.
Unique Smoker Delights
Smoked armadillo eggs are a creative appetizer. Stuff jalapeños with cream cheese, wrap in sausage and bacon, then smoke at 250°F for 2-3 hours. Smoked chicken wings develop a crispy exterior and tender interior. Toss in your preferred sauce and smoke at 225°F for about 2 hours.
For an unexpected dessert, try smoked bacon-wrapped Oreos. Wrap each cookie in bacon, secure with a toothpick, and smoke at 225°F for 45 minutes to an hour. The combination of sweet and smoky flavors creates a unique taste experience.