To make this recipe thicker, cook it longer, being sure to stir it often.
Soak wood chips in water for at least 30 minutes.
Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
Drain wood chips, and place on coals. Place water pan in smoker; add water to depth of fill line.
Remove and discard giblets from chicken. Tuck wings under; tie with string, if desired. Place chicken and pork on lower food rack; cover with smoker lid.
Cook chicken 2 1/2 hours; cook pork 6 hours or until a meat thermometer inserted into thickest portion registers 165°. Let cool.
Remove chicken from bone. Chop chicken and pork.
Stir together chicken, pork, diced tomatoes, corn, and remaining ingredients in a 6-quart Dutch oven. Cover and simmer over low heat, stirring occasionally, 2 1/2 to 3 hours.
*2 pounds smoked, cooked chicken and 2 1/2 pounds smoked, cooked pork may be substituted.
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