re: Smoked Queso - Pics

If you lay out your ground meat on some pink butcher paper or foil and smoke it before you do this, its supposed to add more smoke flavor to it. I haven't done it yet, but will try this soon.

Im making this tomorrow. Got some green and red chili rotel, cheese, ground meat, onion and jalepenos.


Gonna do as suggested and smoke the ground meat at very low Temps first. Then mix into the rest of the pot.

Great for cheese, nuts, fish, and salt. Add a pan of ice to the pit if its hot outside. I cold smoked some homemade bacon yesterday, it turned out better than on a real fire.

You're in the temperature danger zone while doing this with meat and cheese, so make sure to check it often and keep the smoke rolling.

Cold smoked Maldon salt is fantastic BTW.

Smoker tube

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32 ounce block of velveeta

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Made this today. Holy shite was good.

I browned 1.7 lbs of ground chuck (light browned) then placed the meat on double folded butcher paper in the smoker at 175 for about an hour. Then cranked up the Yoder to 325, dropped the meat into the cubed Velveeta, chopped onions. 2 whole chopped jalepenos, garlic powder and can of rotel with green chili's. Smoked for 1 hour stirring every 15 mins.

Incredible Smoked flavor. Some good heat without being over powering.

Will make this again.

Matt Pittman has been posting his smoked queso recipe a lot lately. He adds a can of cream of chicken. Anybody know what this does?

For a second there I thought I knew who you were. One of my cousins posted some smoked queso pics yesterday but he used different ingredients. Looked really similar though

Never thought this would be so popular when it was posted considering how "simple" it is. Glad to see everyone enjoying it.

Making this today w 50/50 Ground Venison/Ribeye Fat & Sabor Nuestro White American Super Melt Cheese.

Going ti lightly brown/drain the meat then smoke on parchment paper before adding to mixture to melt. We shall see how it goes. Not planning on adding the soup this go around. Will post a pic this evening.

I made the recipe and liked it, but I don't have enough mouths around at present to consume that much dip, so I took it in another direction.

I cooked a 16oz box of rotini, poured that into another deep aluminum pan and then spooned the cheese dip on top of it. I scattered two diced tomatoes on top of that, along with a some shredded cheese (cleaning the fridge). I then baked it at 350 for 30 minutes.

After 30 minutes, I took it out, stirred it up, added a third diced tomato, and cooked it for another 30 minutes.

As a smoked Texican mac and cheese...it works.