Begin by lighting the smoker and ensuring it reaches a temperature of 225°F 

Peel back and remove the husks and silk from each ear of corn.

In a mixing bowl, combine the melted butter with the curry spice, salt, and pepper, creating a flavourful mixture

Using a brush, generously coat the corn with the butter and spice mixture, ensuring all sides are thoroughly covered.

Carefully place the corn onto the smoker’s rack, allowing space between each ear. Close the smoker and let the corn smoke for 25 minutes. Then, flip the corn over and smoke the other side for an additional 20 minutes.