How Long to Cook Smoked Queso Dip (Cast-Iron, 2 lb Cheese Base) in the smoker
Specification: 2 lb block Velveeta cubed with 12 oz shredded pepper jack, layered in a 10-inch cast-iron skillet over 1 lb browned chorizo (fat drained), 1 can Rotel diced tomatoes with green chiles, and 1/2 cup evaporated milk
3-Step Execution Protocol
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare smoked queso dip (cast-iron, 2 lb cheese base) (2 lb block Velveeta cubed with 12 oz shredded pepper jack, layered in a 10-inch cast-iron skillet over 1 lb browned chorizo (fat drained), 1 can Rotel diced tomatoes with green chiles, and 1/2 cup evaporated milk).
Cook for 75–90 mins. Flip at the 30-minute mark for even browning.
Cheese has fully melted through with no lumps of unmelted block visible when a wooden spoon drags a channel across the pan, and the surface carries a light bronze smoke haze. Confirm internal temperature reaches 165°F (74°C) throughout, USDA hot-hold minimum. Rest for 5 minutes before serving.
Camp Chef Woodwind published smoked cheese-dip cooking guide (225°F for 60–90 mins with stirring at 30-min intervals); USDA FSIS 165°F hot-hold safe-minimum for cooked foods held above the danger zone.