It’s said that if you put a couple of corn cobs on the fire while smoking meats, it gives it a distinct aroma of popcorn. The corncob can give a sweet flavor to meats, and is very strong, so use it sparingly. Best if added with other light flavored woods.
It’s mainly recommended for red meats, but I’ve read where it’s also been used for fish and poultry.
Traditionally, many farm families smoked their bacon, hams and sausage with dried corn cobs. The smoke is pungent but not heavy tasting.
It’s definitely worth a try. So save those corncobs, dry them out, and throw a couple on the fire next time you’re smoking meats.