• 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 tablespoon Butter, ⅛ 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 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.