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.

Smoked pork belly burnt ends are tender, bursting with flavor and easy to make. Smoke 'em low and slow, then top 'em off with sweet and sticky barbecue sauce for a bite-size crowd pleaser.

Fire up the smoker and make this juicy, North Carolina-style pulled pork with a tangy homemade sauce. The recipe is infused with cherry soda in the bark and the sauce for a subtle sweetness in every bite. A long, slow smoke makes the meat so tender that it falls right off the bone and turns into the perfect pulled pork for sandwiches or served just as is.About the cut: Pork butt is a cut that comes from the upper part of the pig's shoulder. A tough piece of meat with lots of connective tissue, it's one of the easiest meats to smoke when cooked low and slow and a great cut for beginners to learn the craft.This recipe was created by our partner Brigette Duran who made the dish on our Tahoma™ 900 Auto-Feed Charcoal Smoker & Grill, but you can make it on your grill or smoker.