I'm just going through my book on curing and smoking meat, fish and game, and I came across a reference to using corn cobs for smoking. These are dried corn cobs used in addition to hickory. Apparently they were used by the old Pennsylvania Dutch tor cold smoking hams and such.
Now I've heard of this before but I've never tried them. I've made corncob pipes before, though, and the pith in the inside of the cob is full of sugar (makes for a nice pipe smoke, anyway). It seems to me that they might work nicely.
Has anyone here ever tried using dried corn cobs before- either alone or with some other wood? If so, how did they work?