Smoked corn on the cob and garlic chive butter

Yield: 6 cobs

Ingredients

• 6 ears of corn with their husks, silks removed
• Salt and Pepper to taste
• 1 tablespoon of Garlic Powder (15ml)
• 1 tablespoon of Cayenne Pepper (15ml)
• 6 slices of bacon
• 3 cups of apple wood chips

Directions

1. Place 1 cup of the wood chips in a bowl of cold water to soak.
2. Pull back the husks of the corn keeping the base in tact. Remove all of the corn silk. Place the corn tip down in a large stock pot of cold water to soak for up to 40 minutes up to 2 hours.
3. Squeeze the excess water from the soaking wood chips and spread them onto a large piece of tin foil. Add the remaining 2 cups of dry wood chips and mix them together. Fold the tin foil around the wood chips to seal them in and make a sealed package.
4. With a fork poke holes in the package on both sides to give the smoke space to seep through.
5. Remove the grill top from the far left of the grill. Place the wood chip package directly on top of the heat source. Turn the heat under the wood chips onto high and leave the other burners off. Close the lid. When the grill reaches 200 °F (100°C) turn the heat down the medium high and try and keep the temperature at that level.
6. Drain the corn and pat dry. Season each cob with salt and pepper, garlic powder and a pinch of cayenne. Wrap a slice of bacon around each cob. If necessary, use a water soaked toothpick to secure the bacon to the cob. Pull the husks back over the cobs and place them on the grill to the right of the now smoking wood chips where the burner is off. Close the lid and let the corn smoke via indirect heat for 1 hour.
7. Serve warm with garlic chive butter.