Hickory Woodchips, for smoker (or any other flavor you prefer)
Directions:
Preheat smoker to 250 degrees F with hickory woodchips.
Layer the ingredients in a 9x13 aluminum foil pan; chicken on the bottom, then the buffalo sauce, then the ranch, then the cubed cream cheese, and top with 2 cups of shredded cheese.
Place in the smoker and smoke for 1 ½ - 2 hours, stirring occasionally. Add additional woodchips as needed.
Top with the remaining cup of shredded cheese and place in the smoker until melted.
Top with chopped green onion and serve immediately with tortilla chips or sliced baguette.
Any leftovers should be cooled completely, covered with aluminum foil, and stored in the fridge.
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Hickory Woodchips, for smoker (or any other flavor you prefer)
Directions:
Preheat smoker to 250 degrees F with hickory woodchips.
Layer the ingredients in a 9x13 aluminum foil pan; chicken on the bottom, then the buffalo sauce, then the ranch, then the cubed cream cheese, and top with 2 cups of shredded cheese.
Place in the smoker and smoke for 1 ½ - 2 hours, stirring occasionally. Add additional woodchips as needed.
Top with the remaining cup of shredded cheese and place in the smoker until melted.
Top with chopped green onion and serve immediately with tortilla chips or sliced baguette.
Any leftovers should be cooled completely, covered with aluminum foil, and stored in the fridge.
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