Ever Try Smoking Cheese? Let Me Tell Ya…
So, funny story – last summer I spent about 3 hours hovering over my smoker, all for this smoked queso that pretty much disappeared before I even found a spoon. (Somehow tortilla chips just kept appearing.) It's one of those recipes that sounds fancy, but honestly? It started because I was tired of the same old queso at every get-together. Plus, you get an excuse to hang out outside and pretend you know a thing or two about smoke rings.
I mean, who actually manages to walk past a bubbling pan of smoked cheese dip without grabbing a scoop? Not me, that’s for sure.
Why I Keep Making This (And Maybe You’ll Get It Too)
I make this when people come over and I don't wanna be stuck in the kitchen, or when my nephew shows up hungry and it's clear delivery pizza isn't gonna cut it. My family—honestly, they lose their minds a little every time this comes out. (Except my brother-in-law, who claims he doesn’t like smoked things. I think he’s bluffing, because I always catch him sneaking seconds.)
Not gonna lie—shredding cheese gets old fast, and I used to dread that part until I realized the store-bought bagged stuff works out just fine here. Also...if you forget to pre-heat your smoker, hey, welcome to the club. I’ve found it still turns out, just go with it.
What Goes In (Substitutions = Sanity)
- 1 block (about a pound) Velveeta — My grandmother would throw shade if she saw me using the store brand, but honestly, anything that melts works.
- 1 package (250g-ish) breakfast sausage — Or swap in chorizo for a little more heat. (I’ve used ground turkey in a pinch.)
- 1 can Rotel (diced tomatoes and green chiles) — You could use another brand, or go with salsa if none of that’s handy.
- 1 cup shredded Cheddar — Sharp is my go-to, but whatever’s left in your fridge will probably work, too.
- ½ cup Monterey Jack — Or pepper jack if you’re feeling spicy.
- 1 small onion, chopped — Actually, I forget this half the time and nobody complains.
- 1-2 jalapeños, sliced — Seeds in if you want a real kick; seeds out if you’re me and slightly scared of heat.
- Optional: Dash of hot sauce, clove of garlic, or a handful of cilantro if you like showing off a bit.
How I Throw This Together (Don’t Sweat the Small Stuff)
- First off, brown the sausage in a skillet—yep, outside on your side burner is best if you like pretending you’re a pro, but honestly the stovetop works too. Drain any fat. (This is usually the moment my dog becomes my shadow.)
- Cube up the Velveeta and toss it in an aluminum pan, the kind you don’t mind getting messy. Add all the sausage, Rotel, chopped onion, and any other cheese you’re feeling.
- Scatter jalapeños on top, then plop the whole pan into your smoker at 250°F (that’s about “medium-ish”, but if your smoker is a bit off, don’t stress).
- Let it smoke for about 1.5 to 2 hours, stirring every 30 minutes or so. This is 100% when I sneak a bite to “test” it. If it looks kind of funky and separated halfway through—chill, it’ll come together.
- Once it’s bubbly and gorgeous, pull it out. Give it a good final stir, then, well, try to make it to the table before everyone digs in. (Somehow, we never do.)
Things I’ve Learned the Messy Way (Notes)
- If you use pre-shredded cheese, toss a little extra in—pre-shredded stuff sometimes melts weird. Or like, vaguely weird. You’ll notice if you pay too much attention.
- I’ve dumped this into my slow cooker to keep it warm at parties. Also, if you forget the onions? No one cares. Probably.
- My smoker once ran out of wood halfway and I just finished it in the oven. Still tasty, though less bragging rights.
Variations I’ve Messed With (Some Hits, One Miss)
- I once swapped all Velveeta for cream cheese and it got...weirdly tangy. Not my favorite, so, eh, lesson learned?
- Adding cooked bacon bits is a win. I mean, bacon, right?
- I tried one with diced apple and brie—a little too fancy. My friends still mention it, but not in a good way.
- Once I did half queso, half chili—people lost their minds. (In a good way.)
Do I Really Need All This Equipment?
So, a smoker is awesome (I use a basic offset type; nothing fancy), but honestly I did this on a standard grill with a wood chip box before. Or: use a big disposable roasting pan for easy cleanup. No need for a fancy cheese grater—I’ve used my box grater, my food processor, and once, my neighbor’s somewhat battered microplane. Don’t let gear hold you back.
How Long Does It Keep? (Theoretical Question…)
Right, you can keep leftovers in the fridge for 3–4 days in an airtight container. Tastes even better the next day, I tend to think! Reheat gently, maybe in the microwave at half power, or back in a pan if you’re patient.
Though honestly, in my house it barely makes it until tomorrow. Once or twice I found a sad spoon scraping for the last bit the next morning… sorry, not naming names!
How I Love to Serve It
Tortilla chips are classic, but my cousin swears by celery sticks (seriously), and I love spooning it over grilled hot dogs when no one is watching. For parties, I set the pan right on the table—no shame. Sometimes I'll add a sprinkle of green onions or cilantro for color. If we’re feeling wild, we'll even use pretzel bites. The sky is pretty much the limit here.
A Few Hard-Won Pro Tips
- I tried rushing the smoking once at too-high a temp—ended up with burned cheese bits. Felt a little like biting into a popcorn kernel. Just don’t do it. Slow and steady makes it so much better.
- If it looks oily halfway through, that’s normal. Stir more often and by the end it sorts itself out.
- I actually find cleaning the disposable pan easier if you soak it overnight… or you know, just recycle it and move on.
Questions Folks Actually Ask Me
- "Can I make this without a smoker?"
Totally! Use your oven at 325°F, but add a drop of liquid smoke or smoked paprika. Won’t fool a BBQ purist, but it hits the spot. - "What do I do if my queso gets too thick or too thin?"
Add a splash of milk if it’s like cheese concrete, or more shredded cheese if it’s soupy. Tinker until it looks right, there’s no queso police. - "What kind of wood chips are best?"
I love hickory or applewood, but, honestly, use what you’ve got lying around. Mesquite is strong, so maybe go easy on that your first time. - "Is it spicy?"
It can be, depending how rogue you go with those jalapeños. I usually tone it down so my aunt doesn't burst into flames, but up to you! (Actually, you could toss in a habanero. I did once, but, wow, we could've warned folks first.) - "Any online guides you actually like for smoking basics?"
Sure—I've learned a bunch tricks form AmazingRibs.com and sometimes get smoker tips at Hey Grill Hey. Both are a bit more technical, but super helpful.
Alright, that’s my go-to smoked queso. If you end up with extra—invite me over next time, or just keep it stashed in the fridge for late-night chip emergencies. Or maybe on toast? Never tried it, but now I'm curious...
Ingredients
- 1 pound processed cheddar cheese, cubed (such as Velveeta)
- 1 cup shredded pepper jack cheese
- ½ pound ground pork sausage
- 1 can (10 oz) diced tomatoes with green chilies, drained
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- 2 jalapeño peppers, seeded and diced
- ½ cup whole milk
Instructions
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1Preheat your smoker to 250°F (120°C).
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2In a skillet over medium heat, cook the ground sausage until browned and fully cooked. Drain excess fat.
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3In a large cast iron skillet or disposable aluminum pan, layer the cubed cheddar cheese, pepper jack cheese, cooked sausage, diced tomatoes with green chilies, onion, red bell pepper, and jalapeños.
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4Pour the milk evenly over the mixture.
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5Place the pan uncovered in the smoker. Smoke for 1 hour, stirring every 20 minutes, until cheeses are melted and mixture is smooth and smoky.
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6Remove from the smoker, stir well to combine, and serve hot with tortilla chips.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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