Queso Recipe On Smoker

Cook the sausage in the dutch oven over medium heat and then drain the the fat off.

Queso recipe on smoker. The heat may be reduced to 275 if necessary to avoid burning cheese on the bottom of the pan. We like a heavy smoke wood such as oak mesquite or hickory for this cook since it won t be in the smoker long. The queso melts and cooks itself just give it a stir when you are ready.

Stir the dip a final time until everything s smooth and evenly combined. To do so add a smoke box with pecan wood chips to one side of the grill only and light the grill where on the side with the smoke box and preheat to 220 degrees f. Preheat smoker to 120 c and add wood chips.

Smoke at 250 degrees for 2 hours. Place queso dip on opposite side of smoke box on indirect heat. Add all ingredients to a 9 13 pan.

Combine cheese cream cheese rotel and chorizo in a disposable aluminium pan. Stir one more time and leave for an additional 10 15 minutes. Fully cook chorizo in a skillet drain grease if desired.

Cube cheese and cream cheese. Stir the queso up and leave for another 15 minutes. Use pot holders to carefully remove the pan from the smoker.

Place in your smoker and cook 90 120 minutes until cheese is bubbling. Prepare your smoker at a temperature of 350 degrees. Be sure to stir the queso about every 30 minutes during the cooking process.