Begin by building a low heat fire (about 225F) in your grill/smoker for indirect cooking. Add some wood chips or wood chunks if you desire.

In a bowl, mix together all the ingredients for the Jalapeno Lime Ranch and set in the fridge until ready to use.

Lather the chicken thighs with oil and generously season with my Jalapeno Lime Pilsner seasoning (or your favorite chicken seasoning). Place them on the smoker and cook until they reach 175F internal (about 2.5-3 hours). Once the chicken is done, add to a tray and cover in foil. Let rest for 15 minutes, then pull the chicken apart.

Build a high heat fire in your grill (about 400F) adding a cast iron skillet/dutch oven with frying oil to preheat to 350F. Make sure you have at least 2” of separation from the lip on the cast iron to prevent flare ups or grease fires.

Using warm tortillas, add some pulled chicken, bacon bits and shredded cheese then roll up tightly. Secure the tortilla with a toothpick and set to the side. If the tortilla rips, make sure to keep them warm as the coldness will cause them to bread. Repeat the wrapping process for all your tortillas or until you have created enough taquitos as desired.

Add your taquitos to the frying oil and cook for about 4-4.5 minutes in total or 2 minutes per side. Do this in batches so as to not overcrowd the cast iron. Once the tortilla is crispy golden brown, pull the taquitos out and let cool for 5 minutes.