"Buffalo chicken dip is just about the perfect party snack. Taking the widely beloved flavor of Buffalo wings and translating that into a cleaner, easy-to-scoop creamy dip makes for a true crowd-pleaser, with the only regret being that you didn't make more of it. But believe it or not your dip can always get better. We've already pointed out the reasons why you should skip using canned chicken to make Buffalo chicken dip."
"You can smoke chicken using a charcoal grill by placing a small amount of briquettes to one side to create indirect heat, and putting a foil pan with water in it next to them to help create moisture and regulate the temperature. Maintaining a temperature around 250 degrees Fahrenheit and a whole chicken will smoke in two and a half hours, with plenty of hands off time for other party prep."
"Smoke your chicken slowly and the meat will also be fall-off-the-bone tender, so all you'll need to do is gently shred the chicken with your hands. Then just add it to your normal Buffalo chicken dip recipe and wait for the compliments to come rolling in. Of course you don't need to stop there. One sneakily delicious smoker recipe is smoked cream cheese, which you can make right alongside your chicken."
Smoking both the chicken and the cream cheese adds a smoky layer of complexity to Buffalo chicken dip. Use real roasted chicken rather than canned for superior flavor and texture. A charcoal grill can be used for smoking by arranging briquettes for indirect heat and placing a foil pan of water to regulate moisture and temperature. Maintain about 250°F; a whole chicken smokes in roughly two and a half hours and becomes fall-off-the-bone tender for easy shredding. Smoke cream cheese alongside the chicken on foil for up to two hours to control the intensity of smoke flavor.
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