Backyard Version of Weekend Cook — Pellet-Cooker Smoked Queso

Cut Velveeta and cream cheese into 1-inch cubes. Dice poblano peppers and mince jalapeño peppers. Cook and drain the ground breakfast sausage. This ensures all components are ready for assembly.

Brown the pork sausage in a skillet over medium-high heat, breaking it apart as it cooks. Drain any excess grease. Dice your onion, mince your garlic, and seed and dice the jalapeño. Cut 28 ounces of Velveeta into 1-inch cubes and set aside the remaining 4 ounces for later.

Cut the Velveeta cheese into 1-inch cubes. Cook and crumble the breakfast sausage in a skillet, then drain any excess fat. Finely chop the yellow onion and mince the jalapeño (if using). Open and drain the can of Ro-Tel.

In a disposable aluminum pan (full-size or half-size foil pan works well), combine the cubed Velveeta, cubed cream cheese, cooked sausage, diced poblano, minced jalapeño, undrained diced tomatoes with green chilies, milk, garlic powder, and smoked paprika. Stir gently to combine everything.

In a disposable aluminum pan (or a cast-iron skillet), combine the cubed Velveeta, drained Ro-Tel, cooked sausage, diced onion, minced garlic, diced jalapeño, smoked paprika, and cumin. Stir gently to combine the ingredients.

In a disposable aluminum pan (a half-size steam pan works great), combine the cubed Velveeta, cooked sausage, drained Ro-Tel, chopped onion, minced jalapeño (if using), smoked paprika, chili powder, and garlic powder. Stir gently to combine.

Preheat your pellet grill to 225°F using pecan wood pellets. Ensure the smoker holds a consistent temperature.

Preheat your pellet grill to 225°F using pecan wood pellets. Ensure the smoker has reached a stable temperature before placing the pan inside.

Preheat your pellet grill to 225°F, using pecan pellets for a complementary smoky flavor. Ensure the smoker has reached the target temperature and is producing a consistent, clean smoke.

Place the aluminum pan directly on the smoker grates. Smoke for 30 minutes without stirring. This initial phase helps the cold cheese absorb the smoky goodness.

Place the aluminum pan directly on the grates of your preheated smoker. Smoke for 30 minutes without stirring. After 30 minutes, open the lid and stir the mixture well, scraping the bottom and sides of the pan.

Place the aluminum pan with the queso mixture directly onto the grill grates of the preheated smoker. Smoke for 30 minutes, stirring occasionally (every 10-15 minutes) to ensure even melting and smoke distribution. During this initial phase, the cold cheese will absorb the smoke flavor before fully melting.

After 30 minutes, stir the queso gently to combine the semi-melted cheese and other ingredients. Return the pan to the smoker and continue smoking for another 15 minutes, or until fully melted and bubbly.

Return the pan to the smoker. Continue to smoke for another 15 minutes, stirring thoroughly every 5 minutes. After this, add the remaining 4 ounces of cubed Velveeta and the half cup of whole milk. Stir until smooth.

After 30 minutes, continue smoking and stirring every 5-10 minutes until the cheese is completely melted and smooth. Approximately 15-20 minutes into this stage, gradually stir in the heavy cream until your desired consistency is reached. Taste and adjust salt and pepper if needed.

Once the queso is completely melted and smooth (about 5-10 more minutes), remove it from the smoker. Stir in the fresh chopped cilantro. Squeeze a half lime over the queso for an extra burst of freshness, if desired. Serve immediately with tortilla chips.

Carefully remove the pan from the smoker. Serve the smoked queso immediately with tortilla chips, Fritos, or fresh vegetable sticks.

Once fully melted and creamy, remove the queso from the smoker. Stir one final time. Garnish with fresh chopped cilantro, if desired. Serve immediately with tortilla chips, crackers, or vegetables.