Outlaw Smoked Corn On The Cob

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Ingredients:
6 to 12 ears Fresh Corn with husk still on.
 1 Stick of Salted Butter (melted)
 Sea Salt
 Black Pepper
 Chili Powder (For a Southwest twist) 
Recommended Wood:
Pecan 
Preparation:
Prepare the corn by gently pulling back the husks on each ear.
Remove the silk but not the husks.
Place the husk back over the cob. 
Smoking:
Preheat the smoker to 225 degrees.
 Place the corn on the smoker rack.
 Smoke for about 1 to 1 ½ hours.
 Remove the corn from the smoker.
 Remove the husk and brush each ear with the melted butter.
Sprinkle the ears well with each of the spices. (The Chili Powder is optional but I strongly suggest you try it at least once)

 Note: You can also leave the husk on and pull it back to use as handles. See photo above.)