Scorereader, that is exactly what I was referring to. NOT GRILLED corn–
I mean, I know about corn on a grill, but you got the gist of my question: To have that smoked flavor like the meat does, from the pit..I am sure it would take some time.. I was just thinking. Since I frequent my lil BBQ place so often, It was just a thought stuck in my head. They dont even serve it on the cob..
I figured if it was still in the husk, it might burn, but being , "horror’s upon horror’s", wrapped in foil, it wouldnt..
I mean the temp in a pit is quite a bit lower than on a grill…
Just a thought, and great to see all the comments.
(and, uh I have never "smoked" corn either—wasn’t ever that desperate–LOL)[:o)]