I like mine "roastier". (Good new word uyou came up with there, Sanny. You oughta copyright it)
Direct heat,450-500F dome (in a K5 ) with only the inner two or three layers of husk for protection and the silk removed.
Takes about 15-20 min. turning frequently to get that appropriate browning that *Smells*So*Darned*Good!
That said, some of the best corn I've ever had was put on the coldest end of a Bandera and smoked entire over oak along with a brisket until the shucks were BLACK.
I guess anything in between goes, eh?
dub(mourning the passing of corn season as I type this)
