Bring your offset smoker to temperature – You will want to maintain a temperature of roughly 250 degrees throughout the entire smoking process.

Prepare the corn on the cob – Gently pull back the all the husk leaves one at a time from the cob and leave them attached at the bottom of the cob. Remove all the silk and discard.

Apply the olive oil – With the husk leaves pulled back, brush the olive oil over the surface of the corn with a kitchen brush. Tie the husk leaves in place at the top of the cob with kitchen twine.

Place the corn onto the smoker – Place the corn on the cob on the smoker and smoke for two hours or until the corn is heated through and the kernels are tender.

Remove the corn from the offset smoker – Take the corn on the cob off the offset smoker and let it rest and cool for 5 minutes. Cut the kitchen twine, pull back the husk leaves, add your favorite toppings and seasonings, and enjoy!