At the local supermarket, they had some locally-produced cob-smoked bacon a while back. Bought some on a whim, and it made most other bacon I've ever had taste kinda like cardboard. BONANZA! EPIC!
So, have scavenged a few 'cobs from the late summer sweet-corn fest, scraped off any leftover kernels with the flat of a knife, and dried them for a day or so in the #2 on low heat. Now making a pulled pork with some hickory + one of the cobs. Won't know 'til later (i.e. tomorrow) how it comes out, but the smoke coming out sure has a promising tang to it.
Anyone else tried cobbing? Be interesting to here results, and/or how you prepped the cobs for use.
So, have scavenged a few 'cobs from the late summer sweet-corn fest, scraped off any leftover kernels with the flat of a knife, and dried them for a day or so in the #2 on low heat. Now making a pulled pork with some hickory + one of the cobs. Won't know 'til later (i.e. tomorrow) how it comes out, but the smoke coming out sure has a promising tang to it.
Anyone else tried cobbing? Be interesting to here results, and/or how you prepped the cobs for use.
