To make this recipe thicker, cook it longer, being sure to stir it often.

Tim Smith, Birmingham, Alabama
Recipe by Southern Living October 2001

Gallery

Recipe Summary

prep:
2 hrs
cook:
3 hrs
smoke:
5 hrs 50 mins
total:
10 hrs 50 mins
Yield:
28 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wood chips in water for at least 30 minutes.

    Advertisement
  • 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.