Smoked corn on the cob

vegetable (corn) · verified system recipe · Backyard staple

Pit temp
275°F
Pull at
195°F
Total time
~2.1 hr

Phase timeline

30m
90m
Soak (offline)SmokeButter + finishtotal: 2h 5m

Step-by-step

  1. 1. Soak (offline)

    ~30 min

    Soak in salted water 30 min with husks on to prevent burning + add steam.

  2. 2. Smoke

    → 195°F · ~90 min

    275°F pit, cherry or apple. Husks on. Probe-tender when kernels yield to a poke.

  3. 3. Butter + finish

    ~5 min

    Pull husks back. Brush with herb butter (rosemary/thyme/garlic) + salt + lime. Optional: char briefly direct.

Rub
Salt, lime, smoked paprika after smoke
Wrap method
husks_act_as_wrap
Rest method
tent_5min
Minimum rest
5 min

📐 Scale for guests

Target weight
1.0 lb
0.25 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
2h 5m
+ 5m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

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