Smoked Queso Recipe On Smoker

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

Smoked queso recipe on smoker. The a maze n tube smoker is a great tool for adding extra smoke to a dish. Combine cheese cream cheese rotel and chorizo in a disposable aluminium pan. Instructions in a disposable pan place the ingredients and smoked about 1 hour at 225 250 degrees.

Stir the queso up and leave for another 15 minutes. Smoke the queso stirring every 20 minutes until all of the cheese is melted and the internal temperature passes 165ºf about 1 hour 15 minutes. Drain fat and sprinkle half a packet of taco seasoning or make your own on top.

Preheat smoker to 120 c and add wood chips. Prepare your smoker at a temperature of 350 degrees. Serve the smoked queso topped with sour cream pickled jalapeños minced cilantro and flavolcano smoky red pepper sauce.

Be sure to stir the queso about every 30 minutes during the cooking process. Use pot holders to carefully remove the pan from the smoker. Stir one more time and leave for an additional 10 15 minutes.

How to make smoked queso dip fire up the smoker with pecan wood chips and get temperature to 230 degrees f. Then put on the smoker at 250 for at least 45 minutes. Preheat your smoker or grill to 200f.

Lastly dice up your velveeta and add it all to the pan. Place on the smoker running around 350 for about 15 minutes. Stir after 20 minutes.