Step 1

Light grill or smoker and set up for two zone cooking, establishing temperature at 225° F as indicated on a reliable leave-in thermometer.

Step 2

While grill is preheating, season your chicken breasts evenly with rub. Once the grill has preheated, add a chunk of pecan wood to the coals and place the chicken over indirect heat. Let chicken smoke until internal temperature reaches 145° F, about 40 minutes.

Step 3

While chicken is smoking, add cheeses to a large mixing bowl, reserving 1/2 cup of the shredded cheese.

Step 4

Remove chicken from the grill and adjust the temperature of the grill to 300° F. Let the chicken cool and chop it into quarter-size pieces that are about 1/2-inch thick. Add the chicken to the mixing bowl and fold in one tablespoon of rub, then add the ranch and wing sauce and stir until thoroughly mixed.

Step 5

Transfer the dip to a cast iron pan, and top it with remaining shredded cheese and smoked paprika. Place dip on grill over indirect heat for 30 minutes.

Step 6

Remove dip from the grill, garnish with green onions, and serve hot.