• Remove the husks and threads from the corn cobs and wash and dry.
  3 Ears of Corn

Start the Traeger Pellet Grill

• Remove the fire pot from the bottom of the Traeger 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.
• Load the hopper of the Traeger with your chosen wood pellets.
  
• Turn on the Traeger and move the dial to the "Smoke" setting.
• Leave the lid open for 5-7 minutes until you start seeing white billowing smoke stop coming out of the grill. This means the initial pellets are now ignited.
• Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.
• Set the temperature on the control panel to 220° 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 tablespoon Butter, ¼ teaspoon Salt, ⅛ teaspoon Pepper, ⅛ teaspoon Garlic Powder, ⅛ teaspoon Onion Powder
  
• Baste the seasoned butter all over the corn. Keep some of the seasoned butter held back for continued basting on the Traeger while the corn smokes.
  
• Oil up the grates of the Traeger 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 Traeger

• 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 Traeger 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.