Smoked Corn on the Cob
Fresh ears of Corn
1 handful of wood chips (we suggest hickory)
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.
Prepare the Keg for direct grilling at 250°F and add wood chips.
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.