Few things in life compare to the sweet and tangy taste sensation of slow-smoked, baby back ribs, whether you like them competition-style or falling off the bone.

This rich and incredibly satisfying Smoked White Chicken Chili recipe is sure to become your new smoker staple. Hearty smoked and shredded chicken and black beans combine with corn, tomatoes, peppers, onion, garlic and generous seasonings for rich flavor. Cream cheese and a sprinkle of masa harina create a mouthwatering creamy texture in every spoonful. Serve with your favorite chili toppings and dig in.About the cut: Spatchcocking a chicken opens up the bird and removes the backbone to allow it to lie flat. This allows the chicken to cook more evenly and will cut your cooking time in half.This recipe was created by our partner Lauren Nagel of Bon Appeteach who made the dish on our Tahoma™ 900 Auto-Feed Charcoal Smoker & Grill, but you can make it on your grill or smoker.

Boiling may be the most popular way to cook corn on the cob, but Smoked Corn on the Cob is so much more flavorful. And it’s almost too easy. Peel back the husks and smoke them for 30 minutes. That’s all there is to it.