if you husk the corn and put it in a smoker for 2 hours at 200 degrees, the corn will shrivel and be ruined. you must leave it in the husk so the corn will stay hydrated. In essense, you’re not smoking the corn, you’re actually steaming it. But, but steaming it in its husk, you’re retaining more flavor and even infusing it with flavor form the husk. If you take the husk off, then there’s no steam and you’re simply baking it, even at a low temp. The corn will release water and will dry out and become rubbery.
Keep the husk on.
See? I told you I am not a BBQ guru in the cooking sense.
I am now ready to eat some. Maybe some wonderful silver queen, or that peaches and cream.. Oh yum!