I've a got a dip recipe I used to do all the time on my "monster". In between my first and second batch of ribs, (just got my 1400 to my ranch in Mexico), I tried it on my new Smokin' Tex. Had to make four batches before people would calm down.
1 can of tuna, white meat in water
2 Jalapeņo not seeded
Dice up the Jalapeņo pretty good, I use a food processor. Take the can of tuna and dump it on the seafood plate or on tin foil over one of the grills. Then dump the Jalapeņos on top of the tuna. Smoke for 30 minutes. Take out and mix with 16 ounces of Philidelphia Cream Cheese. Thin it with a little mayo, chop up some green onions for taste and flavor, salt and pepper to taste. Mix it really well. Put in the fridge for a couple of hours to get it nice and cold. Ritz type crackers, Frito Scoops, your finger or piece of anything. Really good. I've filled hollowed out Jalapeņos with it also.