🔥 Smoky Buffalo Chicken Dip on the Lone Star Grillz Offset Smoker

/

You know those dishes that make people stop mid-bite and say, “Who made this?”
Yeah — this is one of those.

We’re talkin’ smoked chicken thighs, creamy cheeses, and a buffalo kick that hits all the right notes. It’s rich, smoky, spicy, and downright addictive. Whether you’re tailgating, watching the game, or hosting a backyard hangout, this Smoky Buffalo Chicken Dip made on the Lone Star Grillz Offset Smoker is about to be your go-to crowd-pleaser.

The Story Behind the Recipe

It started as a game day experiment — I had leftover smoked chicken thighs from the day before and decided to toss them into a cheesy buffalo dip. But instead of baking it inside, I smoked the whole thing again, letting that wood fire do its magic.

The result? A creamy, smoky masterpiece that disappeared in minutes. The combo of pepper jack, cheddar, and blue cheese layered with Frank’s Red Hot and Kosmos Q Dirty Bird rub gives this dip a flavor depth that baking just can’t replicate.

Now, it’s a Delmarva Backyard staple — one of those recipes that brings people together around the smoker, drinks in hand, waiting for that first scoop.

Why You’ll Love This Recipe ❤️

🔥 Double-Smoked Flavor: Chicken and dip both get kissed by smoke for next-level taste.
🧀 Loaded with Cheese: A creamy blend of cheddar, pepper jack, feta, and cream cheese.
🌶️ Buffalo Kick: Perfectly balanced heat from Frank’s Red Hot and Kosmos Q rub.
🐔 Tender Smoked Chicken: Boneless thighs smoked until juicy and flavorful.
👨‍🍳 Party Favorite: The kind of dip that disappears before halftime.

Backyard Smoked Buffalo Chicken Dip

🕒 Prep Time: 30 min 🔥 Cook Time: 2 hrs 45 min ⏳ Total Time: 3 hrs 15 min 🍽 Serves: 12+

Ingredients

  • 8 Boneless, Skinless Chicken Thighs

  • Kosmos Q Dirty Bird Seasoning

  • 1 cup Frank’s Red Hot Buffalo Sauce

  • 1 cup Blue Cheese Dressing (or Ranch if you prefer)

  • ½ cup Sour Cream

  • 1 cup Pepper Jack Cheese

  • ½ cup Cheddar Cheese

  • 16 oz (2 packs) Cream Cheese, softened

  • 1 cup Feta or Blue Cheese Crumbles

Instructions

1️⃣ Prep the Chicken
Grab those chicken thighs and pat them dry with paper towels. If they still have bones or skin, remove them — we’re going for clean, boneless meat that’ll smoke evenly and shred easily.

2️⃣ Season with Gusto
Coat each thigh generously with Kosmos Q Dirty Bird Seasoning. Don’t be shy — this rub builds the backbone of your flavor, giving you that signature smoky, spicy crust.

3️⃣ Fire Up the Smoker
Get your Lone Star Grillz Offset Smoker running steady between 250–275°F (121–135°C). Use fruitwoods like apple or cherry for a mellow smoke that complements the buffalo sauce.

4️⃣ Smoke the Chicken
Lay those seasoned thighs directly on the grates and smoke until they reach an internal temperature of 175–180°F (79–82°C). This ensures juicy, fully cooked chicken that shreds beautifully.

5️⃣ Rest and Slice
Pull the chicken from the smoker and let it rest for about 45 minutes. Once cooled slightly, chop it into small, bite-sized pieces — roughly the size of a quarter.

6️⃣ Mix the Dip
In a large bowl, combine:

  • 3 cups chopped smoked chicken

  • 1 cup Frank’s Red Hot

  • 1 cup Blue Cheese or Ranch dressing

  • ½ cup sour cream

  • 1 cup pepper jack cheese (reserve a little for topping)

  • ½ cup cheddar cheese

  • 2 packs softened cream cheese

Stir gently until everything is mixed, but don’t overdo it — a few chunks of cream cheese make for delicious texture.

7️⃣ Layer It Up
Spread half the mixture into a tin pan. Sprinkle with Feta or Blue Cheese crumbles, then spread the remaining dip on top. Finish with the rest of the pepper jack, cheddar, and blue cheese.

8️⃣ Smoke Again
Place the pan back on the smoker at 275°F (135°C). Let it go until it’s hot, bubbly, and slightly golden on top — usually around 45 minutes to 1 hour.

9️⃣ Serve and Enjoy
Serve warm with tortilla chips, celery sticks, or toasted pita. That first smoky, spicy bite will make you the undisputed dip master of the backyard.

Additional Tips 💡

🍗 Chicken Prep: Boneless, skinless thighs make for easier shredding and even flavor.
🧀 Cream Cheese Trick: Let it come to room temp for smooth mixing.
🌶️ Kick It Up: Add diced jalapeños or extra hot sauce for more heat.
🔥 Watch the Smoke: Don’t overdo the wood — you want gentle smoke, not bitterness.
🥕 Perfect Pairings: Serve with fresh celery, carrots, or crispy baguette slices.

Why This Recipe Works

This isn’t your average buffalo dip — the offset smoker gives it a rustic, smoky flavor that oven baking just can’t touch. The chicken absorbs that wood-fired aroma, and the second smoke session melds everything together into creamy, molten perfection.

The balance between spicy buffalo sauce, tangy blue cheese, and smoky chicken is BBQ harmony in a pan.

FAQ Section

Q: Can I use a different type of cheese?
A: Absolutely. Mozzarella, gouda, or Monterey Jack all work great for variety.

Q: How do I store leftovers?
A: Store in an airtight container for up to 3 days. Reheat gently in the oven or smoker.

Q: Can I make it ahead of time?
A: Yep — assemble the dip a day early and refrigerate. Smoke it fresh before serving.

Q: What wood chips are best?
A: Apple or cherry for mild smoke; hickory if you like a stronger flavor.

Q: How do I make it extra spicy?
A: Add more Frank’s or stir in diced jalapeños for an extra kick.

🔧 Recommended Gear