I wanted to try the mayo corn we discussed on another thread. I also tried using creamy italian dressing as well. So I went to Wally World and picked up six ears of corn for this experiment. I wanted to do 3 of each. I will just say that I didn't care for any of it and maybe I did something wrong. Sorry for the bad pics, I used my video camera for pictures. Starting out, I soaked the ears in water for a little bit to loosen up the husks. Then after peeling the husks back and removing the silks, I smothered them in Mayo and Italian. Then off to the smoker. I ran the smoker at between 200-220 for just under 2 hours. After pulling husks back I noticed that there was still quite a bit of mayo and italian still on there. The tops of the corn that were a little exposed didn't have anything left, but the bottoms were still soaked in the dressings. That part had me concerned. I was thinking all the dressing would have baked off. Anyway, I tried the corn and didn't care for either one. I am thinking I did something wrong. But regardless, I learned stuff on this smoke so I guess it was worth it. I learned my dial thermometer is 25 degrees high. I learned that when I get the smoker up to the correct temp, my smoke set up puts out way to much smoke. So those things made this smoke successful.