I sort of smoke my corn. I peel back the husks, remove the silk, then put the husks back in place and soak the ears for an hour or so in water. For my grill, I use a Weber, I add some soaked hickory chunks to the coals (although sometimes cherry wood chunks or apple wood chunks if I have one of them), and then pull the ears from the water, shake off the excess and place them on the grill. I cook them covered for about five minutes, then rotate them to get grill marks on the other side of the husks, cooking for another five or ten minutes. This stuff is great. Pull back the husks and use them as a grip. Slather the corn with butter, some pepper, salt if you like, and you have the best part of a cookout meal. The wood smoke gives the corn an out-of-this-world taste.