Game Day Smoked Queso

Also works with: Hickory

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Brown and drain sausage or chorizo. Combine with melting cheese, cream cheese, shredded cheddar/Mexican blend, drained tomatoes with green chiles, jalapeño, onion, and optional beans in a smoker-safe pan. Smoke at 250–275°F, stirring periodically until smooth. Thin with milk if needed. Serve immediately.

Original Kona Smoke Guide recipe using established smoked-queso technique.