Smoked Queso

Yields: 10 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 1 Hr 30 Mins Total Time: 1 Hr 50 Mins

This recipe was shared with us from my brother-in-law, Jay Searls. Our family loves the little kick and chunky meat flavor.


0/6 Ingredients
Adjust Servings


0/6 Instructions
  • Soak hickory chunks for at least 45 minutes in water.
  • Brown sausage and drain.
  • In a dutch oven, combine Velveta cheese, jalapeños, original Rotel, fire roasted Rotel and Jimmy Dean sausage.
  • Add hickory chips to smoker. Prepare smoker to cook with indirect heat, around 225 degrees Fahrenheit.
  • Smoke the smoked queso for 45 minutes.
  • Add the one can of cream of mushroom soup. Continue to cook for another 40 minutes, stirring every 10 minutes. Enjoy some delicious smoked queso!