Learn how to make smoked corn on the cob on a Pit Boss Pellet Grill!
We take you step-by-step through the ingredients you’ll need, setting up your Pit Boss pellet grill, and smoking the corn on the cob to perfection!
There is no reason to run back and forth from the smoking meat on the Pit Boss to the oven inside or another grill somewhere to tend to the corn on the cob, because you can make smoked corn on the cob right on your Pit Boss pellet grill!
And best of all, corn on the cob is incredibly easy to make and tastes delicious when smoked on a Pit Boss pellet grill.
Let’s get started!
Ingredients Needed to Make Smoked Corn on the Cob on a Pit Boss Pellet Grill
Let’s start with what ingredients you’ll need to make the Pit Boss smoked corn on the cob.
- 3 Ears of Corn (husked and washed)
- 3 Tbsp Butter
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 1/8 tsp Garlic Powder
- 1/8 tsp Onion Powder
As with all things BBQ, you can make adjustments based on your own preferences.
Salt, pepper, garlic and onion powder will give you some great classic flavors on your Pit Boss smoked corn on the cob. But you can also use your favorite BBQ rub if you wish.
We especially like Three Little Pigs Kansas City Championship Rub on smoked corn on the cob because it already has a lot of garlic and onion flavor that contrasts well with the sweet corn.
You can always add more salt and butter later after they cook!
The Best Wood Pellets for Smoking Corn on the Cob on a Pit Boss Pellet Grill
Smoked corn on the cob will absorb a fair amount of smoke flavor on the Pit Boss but is a fibrous enough vegetable that it should not be overwhelmed either.
If, however, you are smoking the corn on the cob by itself, we would recommend either hickory pellets or a good gourmet blend like our go-to favorite from Bear Mountain.
For the best results, store your unused pellets in a sealed room temperature container like this 20 lb pellet container rather than in the Pit Boss hopper outside.
Pellets do not last forever, but will definitely last a LOT longer if stored indoors in a quality airtight container.
How a Pit Boss Pellet Grill Works
We have previously covered how to season a Pit Boss, how to start a Pit Boss, as well as how to troubleshoot the smoke level of your pellet grill.
So if you need a more in-depth review on how to use your Pit Boss for the first time, check those articles out first!
If you already know your Pit Boss inside and out, feel free to skip this stuff.
But if not, below is a brief overview of how a Pit Boss pellet grill works and how to start it up properly to prepare to smoke your food.
In order to cook ANYTHING well on a Pit Boss pellet grill, you need to first have a basic understanding of how a pellet grill works.
***Completely New to Using a Pellet Grill? No Worries!****
Hop over and check out this Complete Guide to Understanding How a Pellet Grill Works if you are interested in learning more in depth. We’ll be here when you get back!***
Add your Hardwood Pellets
First, you add hardwood pellets into the side hopper.
The Pit Boss pellet grill automatically feeds these small wood pellets via an auger mechanism to a fire pot where they are burned up, providing both heat and smokey flavor.
The pellet grill automatically controls the flow of pellets depending on your temperature setting so that you maintain an even temperature throughout the entire cook.
How to Start up the Pit Boss Pellet Grill
- Fill your hopper with pellets as described above.
- Make sure the fire pot is cleaned out from the last cook and not full of ashes. You can remove it from the bottom and dump or vacuum it out and then put back and clip into place.
- Plug in and start up the pellet grill, keeping the lid open. Set the temperature dial to “Smoke” and press the “Power” button.
- If there are no pellets in the auger or firepot yet, only in the hopper, you need to now hold the “Prime” button until you hear pellets begin to drop into the firepot.
- The “Prime” feature on a Pit Boss pellet grill speeds up the auger so that pellets fill it quickly and get to your fire pot before the pellet grill “times out” from a lack of pellets coming into the fire pot.
- Once pellets are in the firepot, stop holding the “Prime” button and wait about 5-7 minutes with the lid open for a torchy burner lighting sound. This means the fire rod has come up to temperature and has ignited the pellets. At this point, a more significant amount of smoke will begin coming out of the pellet grill. This means the pellets are ignited and the pellet grill is working. Now you can close the lid.
- Close the lid and change the temperature setting to 350°F. Pit Boss recommends always preheating to this temperature FIRST, even if you are eventually going to cook at different temperature.
- This will take about 10-15 minutes to preheat the grill.
- Using a good bristle free grill brush, clean off the grill grates.
- Now adjust the temperature to where you need it to cook your food.
Why Bristle Free Grill Brushes?
Check out our Ultimate Guide to How to Keep your Family Safe by using ONLY Bristle Free Grill Brushes, along with a selection of some of our favorites!
How to Make Smoked Corn on the Cob on a Pit Boss Pellet Grill
Set the Pit Boss Temperature
The best temperature to smoke your corn on the cob on the Pit Boss is going to be 220°F with INDIRECT heat.
While you CAN smoke corn on the cob at higher temperatures on the Pit Boss, it will cook long before it absorbs any smokey flavor, which is why we are choosing a lower temperature here.
The smoked corn on the cob will take about 40-50 minutes when smoked at 220°F on a Pit Boss pellet grill.
So plan accordingly to time them to finish at the same time your meat is finished resting.
Prepare the Corn on the Cob
Once you have your ingredients ready and the Pit Boss preheating, it’s time to start preparing the corn on the cob to smoke.
Melt the butter and mix in the salt, pepper, garlic and onion powder.
Take a basting brush like our favorite silicone ones for oils and butter because they are so easy to clean, and baste the seasoned butter all over the corn.
Keep some of the seasoned butter held back for continued basting on the Pit Boss while the corn smokes.
Oil up the grates of the Pit Boss with some olive oil and place the corn directly on the grates using a good pair of long handled grill tongs.
Smoke the Corn on the Cob on the Pit Boss
Now it’s time to smoke your corn on the cob in the Pit Boss!
After you have placed the seasoned and buttered corn cobs directly on the grill grates, close the lid and smoke at 220°F for about 20-25 minutes.
After 25 minutes, rotate, flip, and baste the corn again with the rest of the butter mixture.
Continue smoking for another 20-25 minutes with the lid closed until the corn is tender.
We liked putting our corn toward the right side of our Pit Boss Pro Series 1150 that tends to get a little less upward heat from the flame broiler directly underneath.
Best Ways to Serve Pit Boss Smoked Corn on the Cob
Once your Pit Boss smoked corn on the cob is finished, carefully remove them from the grill to cool slightly on a plate of cutting board but don’t wait too long to serve so they stay warm.
You can also have some fun with your BBQ theme and keep your hands clean at the same time with these fun Pig themed corn on the cob holders from Farberware!
What Else Can I Smoke on my Pit Boss?
So glad you asked!
Check out some of our other favorite recipes below that can all be easily modified for a Pit Boss if not done so already.
You’ve come to right place!
- Pit Boss Pulled Pork
- Pit Boss Smoked Baby Back Ribs
- Pit Boss Smoked Pork Loin
- Pit Boss 3-2-1 Ribs
- Pellet Grill Smoked Pork Chops
- Pellet Grilled Bratwurst
- Gas Grilled Bratwurst
- Smoked Fresh Holiday Ham
- Spiral Sliced Smoked Hot Dogs
- Smoked Bratwurst with Beer Braised Onions
- Roasted Pig in Your Backyard
- Pit Boss Beef Brisket
- Pit Boss Smoked Beef Tenderloin
- Pit Boss Smoked Prime Rib
- Pit Boss Smoked Chuck Roast
- Pit Boss Smoked Beef Ribs
- Pit Boss Smoked Tri-Tip Roast
- Perfect Smoked London Broil
- Smoked Ribeye Roast
- Smoked Corned Beef
- Smoked Ribeye Steaks
- Smoked Filet Mignon
- Hot and Fast Pellet Grill Beef Brisket
- Pellet Grilled Steak
- Perfect Grilled Hamburgers
- Smoked Eye of Round Roast Beef
- Easy Smoked Flank Steak
- Smoked Tomahawk Steaks
- Smoked Bottom Round Roast
- Smoked Sirloin Tip Roast
- Smoked Rump Roast
- Pit Boss Smoked Salmon
- Honey Smoked Salmon
- Smoked Oysters in a Garlic White Wine Sauce
- Smoked Scallops with Lemon Butter Sauce
- Smoked Lobster Tails
- Easy Smoked Tilapia
- Perfect Smoked Halibut
- Smoked Mahi Mahi Fillets
- Smoked Swordfish Steaks
- Smoked Crab Legs with Cajun Clarified Butter
- Smoked Mackerel with Maple Balsamic Glaze
- Smoked Catfish with Cajun BBQ Rub
- Smoked Red Snapper with Blackening Rub
- Smoked Trout
- Smoked Tuna Steaks
- Pit Boss Smoked Whole Chicken
- Pit Boss Smoked Chicken Thighs
- Pit Boss Smoked Chicken Breasts
- Pit Boss Smoked Chicken Legs
- Pit Boss Smoked Chicken Wings
- Smoked Chicken Leg Quarters
- Beer Can Chicken on a Pellet Grill
- Spatchcocked Chicken on a Pellet Grill
- Pellet Grill Smoked Turkey Breast
- Pellet Grill Turkey
- Easy Smoked Turkey Legs
- Spatchcock Smoked Turkey on a Pellet Grill
- Trash Can Turkey – OK, technically not made on a grill or smoker but one of the most fun ways there is to cook a Turkey…at over 700 degrees in only 2 hours!
- Smoked Leg of Lamb with Guinness Marinade
- Smoked Lamb Chops with a Balsamic Butter Sauce
- Smoked Rack of Lamb with Garlic and Rosemary or Smoker
- Smoked and Pulled Lamb Shoulder with a Turkish Spice Rub
- Smoked Lamb Shanks
Sides and Desserts
- Smoked Asparagus
- Easy Smoked Broccoli
- Smoked Cauliflower
- Sticky Smoked Sweet Potatoes
- Smoked Pineapple in a Maple Bourbon Sauce
- Smoked Carrots with a Honey Balsamic Glaze
- Pit Boss Smoked Mac and Cheese
- Pit Boss Smoked Baked Beans
- Smoked Hard Boiled Eggs
- Smoked Deviled Eggs
- Smoked Cream Cheese
- Smoked Cream Cheese Dip with Bacon and Cheddar
- Smoked Pig Shots
- Smoked Jalapeno Poppers
- Smoked Garlic
- Frozen Pizza on a Pellet Grill
- How to Steam Tamales
- Masterbuilt Smoked Cheese
- Smoked Gouda Cheese
- Smoked Potato Salad
- Smoked Baked Potatoes
- Smoked Twice Baked Potatoes
Pit Boss Smoked Corn on the Cob
- Pit Boss Pellet Grill
- Wood Pellets preferably oak, hickory, or a blend.
- Small Bowl
- Basting brush
- Long Handled Grill Tongs
- Corn on the Cob Holders optional
- 3 Ears of Corn husked and washed
- 3 Tbsp Butter
- ⅛ tsp Salt
- ⅛ tsp Pepper
- ⅛ tsp Garlic Powder
- ⅛ tsp Onion Powder
- Remove the husks and threads from the corn cobs and wash and dry.3 Ears of Corn
Start the Pit Boss Pellet Grill
- Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side.
- Add your pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.
- If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.
- Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes on the "Smoke" Setting until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.
- Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.
- Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 220°, and clean the grill grates with a good grill brush and close the lid.
Prepare the Corn on the Cob to Smoke
- Melt the butter and mix in the salt, pepper, garlic and onion powder.3 Tbsp Butter, ⅛ tsp Salt, ⅛ tsp Pepper, ⅛ tsp Garlic Powder, ⅛ tsp Onion Powder
- Baste the seasoned butter all over the corn. Keep some of the seasoned butter held back for continued basting on the Pit Boss while the corn smokes.
- Oil up the grates of the Pit Boss with some olive oil and place the corn directly on the grates using a good pair of long handled grill tongs.
Smoke the Corn on the Cob on the Pit Boss
- After you have placed the seasoned and buttered corn cobs directly on the grill grates, close the lid and smoke at 220°F for about 20-25 minutes.
- After 25 minutes, rotate, flip, and baste the corn again with the rest of the butter mixture.
- Continue smoking for another 20-25 minutes with the lid closed until the corn is tender.
- Once your Pit Boss smoked corn on the cobs are finished, carefully remove them from the pellet grill to cool slightly on a plate of cutting board and then serve with corn cob holders and extra salt, pepper, and butter for guests to add.