Supper tonight was yard bird, a smoked 1014 aggie onion, and a semi fresh ear of feed corn. Chicken is chicken, here to talk about smoked onions and smoked corn. Let me explain what I did and then explain how and why it turned out. So you can gather your own ideas. Lets start wit the onion. Aggie 1014, large round sweet white onion with very large layered skins. They hold the same reverence in the SW as the Vidalia does in the SE, (inserting the Walla Walla onion here also its the NW or Mr Case favorite). Vidalia is a smaller yellow onion which is also exceptional sweet. Always make a onion holder when cooking fresh nekkid onions unless you use an onion plate. Its basically waded up tin foil. Keeps it from rolling around. Big beautiful onion, cleaned, split 8 ways, seperated, sprinkled with Tony's (inside and out) and topped with garlic butter. See how thick those layers are? Stick it in the smoker and an hour later wrap it with a strip of bacon. Aint it purty? Wrap with a slice of bacon to hold it together and use toothpicks to securely fasten it to the onion skin. That way it doesn't shrink and scoot its way off the onion. I can tell you thats an awesome onion right there. An hour and 1/2 later I added the bird, thinking I had allowed enough time since the onion was so much denser with those thick layers and I had not cored it as I normally do. Now lets talk Corn on the cob in the husk. There are many varieties of both eatting and feed corn. But most country folks here just call 'em all either feed or eattin corn. Its usually mostly determined by the color and the size of the ear. White is eatting, yellow is feed, big ears are feed smaller cobs are usually considered eatting corn. What I had was what the grocery store called Eatting corn, BS it was feed corn and tuff as nails. Like Okra, you always test your corn before cooking. This was tuff. Using a thread here about buttered smoked corn in a shuck, and using what I had done before while in W. Texas with a firebreather. I carefully folded back the husk, cleaned the silk (no I didn't attempt smoking any of it...LOL), I slathered butter and sprinkled with kosher salt, ground ancho pepper, and squeezed some lime juice on it. I cut the tip off to square it up and make tying it off easier. Then I placed it in water for 2 and 1/2 hours to soak. A very important step when using and firebreather. I now know, not some much with and electric. So the onion was placed in a 275 smoker then an hour and a half later the chicken and homemade sausage, and another hour later I added the corn, in about 2 hours the chicken and I assumed everything else was done. I wasn't pleased, by not coring the onion it did not cook enough, close but no cookie. It had a great taste although still crunchy. Either core it or cook it longer. It was a large aggie 1014 (They all are), extremely dense. I just didn't consider the coring that much when cooking. The corn was feed corn, no doubt had been cut a few a days earlier and it was tuff. It had a nice mexican flair/taste to it but it didn't impress me. I am thinking that smoking the met, and doing the corn and onions the old proven way on the stove is how I will be travelling from now on. At least while still playing with the electric. If i fire up some charcoal I might consider it. Oh heres' what they all looked like comming out the smoker.