Instructions: 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 degrees. 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.

This recipe yields 28 cups.

Comments:
This recipe came to us from Tim Smith, who got it from his late father, Zack. To make it thicker, cook it longer, being sure to stir it often.

Yield: 28 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.