Set smoker to 250℉.

Place the block of cream cheese on a small baking sheet lined with parchment paper. Cut crosshatch marks in the block of cream cheese, about ¼" deep. Season the top of the cream cheese block with Heath Riles Garlic Jalapeno Rub (or your favorite all purpose seasoning). Place the baking sheet with the cream cheese block on the smoker, and smoke for about one hour at 250℉.

In a large mixing bowl, mix together shredded chicken, smoked cream cheese, ½ cup buffalo sauce, ½ cup ranch dressing, and 2 oz blue cheese crumbles. Transfer to a medium or large cast iron skillet, and spread in an even layer.

Place the skillet on the smoker, away from the heat source and close the grill lid. Smoke at 250℉ for 30 minutes.

After 30 minutes, sprinkle shredded mozzarella cheese on top of the dip in a thin even layer. Drizzle on some more buffalo sauce. Close the grill lid and adjust the smoker temp up to 300℉. Continue to smoke 20-30 minutes at 300℉, or until the dip is nice and bubbly and the cheeses are melted.

Carefully remove the dip from the smoker and allow to cool for about 15-20 minutes. Garnish with sliced green onion and the remaining blue cheese crumbles. Serve warm with chips, carrots and celery sticks, or toasted bread rounds. Enjoy!