1. Preheat the smoker to 225°F. If you’re in a hurry, you can set it to 250°F, but cooking at a lower temperature gives the queso a richer smoky flavor.
2. Prepare the ingredients by shredding or cubing all the cheeses to ensure they melt evenly.
3. Brown the chorizo, sausage, or ground meat in a skillet and drain the excess fat before adding it to the queso mixture.
4. Drain half of the liquid from the cans of Rotel tomatoes to avoid making the queso too runny.
5. In a cast iron skillet or disposable foil pan, combine the shredded or cubed cheeses, browned meat, Rotel tomatoes, green chilies, and any additional vegetables or spices of your choice. Stir lightly to mix the flavors.
6. Place the pan or skillet into the preheated smoker. Allow the queso to smoke for approximately 2 hours, stirring occasionally to make sure the cheese melts evenly.
7. If the queso becomes too thick during smoking, gradually add heavy cream, half-and-half, or milk to reach your desired consistency.
8. About 30 minutes before removing the queso from the smoker, give it a final stir to combine all the ingredients well.
9. For a stronger smoky flavor, extend the smoking time by 30 minutes, if desired.
10. Once the queso is fully melted, creamy, and smoky, remove it from the smoker.
11. Serve immediately with tortilla chips, pretzels, vegetables, or your favorite dipping sides. Enjoy!