Firehouse Hot Collection – Part 8

Firehouse Hot Chicken Thighs

Juicy smoked chicken thighs finished with Smith & Son’s Firehouse Hot BBQ Sauce deliver bold heat and rich smoke flavor in every bite.

Prep Time	15 minutes
Cook Time	1½–2 hours
Rest Time	10 minutes
Servings	6
Smoker Temperature	275°F
Target Temperature	175°F

Recommended Wood: Apple, Cherry, or Pecan

Ingredients

• 6 bone-in, skin-on chicken thighs
• 3 tablespoons favorite poultry seasoning
• ½ cup Smith & Son’s Firehouse Hot BBQ Sauce

Directions

Preheat the smoker to 275°F. Season the chicken thighs generously and smoke until the internal temperature reaches about 165°F. Brush lightly with Firehouse Hot BBQ Sauce during the final 20 minutes of cooking and continue until the thighs reach 175°F. Rest for 10 minutes before serving.

Perfect Pairings

Macaroni and cheese, grilled corn, baked beans, coleslaw.

Leftover Ideas

Wraps, salads, sandwiches, quesadillas.

1SG Gary’s Pitmaster Tip

Cook dark meat to 175°F for the best texture and juiciness.

Firehouse Hot Party Dip

This creamy smoked dip combines savory ingredients with Smith & Son’s Firehouse Hot BBQ Sauce for an easy appetizer that’s perfect for parties and tailgates.

Prep Time	15 minutes
Cook Time	1 hour
Rest Time	Serve warm
Servings	10–12
Smoker Temperature	225°F
Target Temperature	Hot throughout

Recommended Wood: Cherry or Pecan

Ingredients

• 16 ounces cream cheese
• 1 cup shredded cheddar cheese
• 1 cup cooked chopped smoked chicken
• ½ cup diced jalapeños
• ¾ cup Smith & Son’s Firehouse Hot BBQ Sauce

Directions

Combine all ingredients in a cast-iron skillet. Smoke at 225°F for about one hour, stirring halfway through, until hot and creamy. Serve immediately with tortilla chips, crackers, or toasted bread.

Perfect Pairings

Tortilla chips, pretzel bites, crackers, celery sticks.

Leftover Ideas

Spread on burgers, wraps, or sandwiches.

1SG Gary’s Pitmaster Tip

Serve this dip straight from the smoker while it’s hot and creamy.