Makes 6 Servings
1 cob of corn, husks removed and cut into pieces of 1 inch each
1 cup of wood chips – pecan is best
1 red onion, cut into eighths
1 yellow squash, cut into pieces of ½ an inch wide
1 green, 1 yellow, and 1 red bell pepper cut into inch-long strips
1 cup of mushrooms, sliced in half
2 tablespoons of oil
2 tablespoons of chicken seasoning
Submerge the wood chips in water and leave them to soak for an hour. Then drain off the water and place the chips in the smoker box. Put the box under the grill and shut the lid.
Set the grill to high heat, and let it heat up until the chips start smoking. Then drop the temperature to medium.
While you’re waiting, place the veggies in a large bowl. Sprinkle the oil and seasoning over the vegetables and toss to coat. Place the veggies into a grill rack or basket, or place on skewers and set them on the grill.
Shut the lid, and cook for about ten to twelve minutes until tender. It would help if you turned them every once in a while, while they’re cooking.