What are you eating?

Smoked Chicken & Vegetables



  • 4 pounds of chicken, I used legs and thighs
  • vegetables of your choice: I used mushrooms, asparagus, peppers, zucchini & squash
  • 4 tbsp of garlic powder
  • 4 tbsp of onion powder
  • 2 tbsp oregano
  • 2 tbsp dried mustard
  • 2 tbsp paprika
  • 2 tbsp chili powder
  • 2 tsp ground black pepper
  • 2 tsp creole seasoning
  • 2 tsp seasoning salt
  • Ranch dressing
  • Wood Chips, I used hickory and peach


  1. Mix the spices together in a bowl.
  2. Wash chicken and Pat dry. Cover Chicken in ranch dressing (helps seasoning stick and keeps chicken from drying out on smoker.  Got this tip from a serious griller from Memphis.
  3. wash & dry vegetables.  Can put on skewers or smoke in pan (I did both).
  4. Sprinkle liberally with seasoning.  
  5. Smoke chicken, using wood of choice, in a smoker set for 250F for approximately 2-3 hours.  Flip halfway, cook until chicken reaches 165 degrees.  
  6. Smoke vegetables for about an hour at 250, until heated through.  

Spice mixture 

I never actually measure this out, I just shake until the ancestors whisper for me to stop, lol!

Secret ingredient: Ranch!  Helps chicken stay moist while smoking.  Don’t worry if you don’t like ranch, it doesn’t taste like it in the end.  You can also use Italian dressing.  

Eaten with cauliflower rice

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