Brunswick Stew

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.