Season the chicken breasts with salt, pepper, garlic powder, and paprika.

Place the chicken breasts in your smoker and smoke it at 300°F or 150°C. Remove the chicken breasts once it reaches an internal temperature of 165°F or around 75°C. Optional: Use apple wood bisquettes for an additional smoke flavor.

Let them rest for 5 minutes before you shred the chicken.

Place the room temperature cream cheese in a cast-iron skillet, then place your chicken, and top with ranch, buffalo wing sauce, and shredded cheddar cheese.

Place the skillet on the smoker and smoke it at 320°F or 160°C for 20 minutes.

After 20 minutes, place the chicken in the buffalo and cheese dip between 2 slices of bread and shredded cheese.

Butter up a pan and grill both sides of the sandwich for about 4 minutes each.

Recipe By: Miguel's Cooking With Fire