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Cast iron skillet filled with creamy Smoked Buffalo Chicken Dip topped with green onions and tortilla chips

Wood Fired Smoked Buffalo Chicken Dip

This elevated game-day staple infuses the classic tangy heat of Buffalo dip with the savory, earthy depth of hickory smoke. Cooked low and slow in a cast iron skillet, the blend of rotisserie chicken, creamy cheeses, and Frank's RedHot sauce achieves a rich complexity and velvety texture that a standard oven cannot replicate.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American, BBQ
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Rotisserie chicken, skin removed and shredded approx. 1 lb
  • 8 oz Cream cheese, full-fat brick style, softened to room temperature
  • 1/2 cup Frank's RedHot Original sauce
  • 1/2 cup Ranch dressing or Blue Cheese dressing
  • 1 cup Sharp Cheddar cheese, freshly shredded divided
  • 1 cup Mozzarella cheese, freshly shredded divided
  • 1 tsp Garlic powder
  • 2 Green onions, chopped for garnish
  • Celery sticks, carrot coins, and tortilla chips for serving

Equipment

  • Smoker (pellet, electric, or charcoal)
  • Hickory, Apple, or Cherry wood chips/pellets
  • 10-inch Cast Iron Skillet (or disposable aluminum pan)
  • Large mixing bowl
  • Whisk or sturdy mixing spoon
  • Cheese grater
  • Cutting board and knife

Method
 

  1. Preheat your smoker to 250°F (120°C). Add your chosen wood (Hickory for bold flavor, Apple or Cherry for mild sweetness).
  2. Prepare the ingredients: Shred the rotisserie chicken into bite-sized pieces. Grate the cheddar and mozzarella cheese from blocks (do not use pre-shredded bagged cheese). Ensure the cream cheese is completely at room temperature.
  3. In a large mixing bowl, combine the softened cream cheese, ranch dressing, and Frank's RedHot sauce. Whisk vigorously until the mixture is uniform, orange, and free of white streaks.
  4. Add the shredded chicken, garlic powder, half of the cheddar cheese (1/2 cup), and half of the mozzarella cheese (1/2 cup) to the bowl. Fold everything together until the chicken is thoroughly coated.
  5. Transfer the mixture to a cast iron skillet or disposable aluminum pan, spreading it out evenly.
  6. Place the skillet in the smoker and close the lid. Smoke for 30 to 45 minutes, or until the edges begin to bubble and the center is hot.
  7. Open the smoker lid and sprinkle the remaining cheddar and mozzarella cheese over the top of the dip.
  8. Close the lid and smoke for another 15 to 20 minutes, until the cheese topping is fully melted and bubbly.
  9. Remove the skillet from the smoker carefully. Let it rest for 5 to 10 minutes to allow the oils to reabsorb.
  10. Garnish with chopped green onions and serve warm with celery, carrots, and chips.

Notes

For a 'Buffalo-Q' variation, swirl in 1/4 cup of sweet BBQ sauce. If you prefer extra heat, mix diced jalapeños into the base. Avoid smoking for longer than 90 minutes total to prevent the poultry and cheese from taking on a bitter, acrid flavor. If using a deep pan, you may want to stir the mixture halfway through the initial smoke time before adding the cheese topping.