Humphrey's Smoked Queso

The big game is coming up and you need to start planning your menu! Here is my favorite smoked queso recipe that is perfect for a small gathering or a large party!

Ingredients:

• 1 lb Velveeta cheese, cubed
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cream cheese, softened
• 1 can (10 oz) Rotel tomatoes (with green chilies), drained
• 1 small onion, diced
• 1 jalapeño pepper, finely chopped (optional, for heat)
• 1/2 cup milk (more if needed for consistency)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Equipment:

• Humphrey’s smoker (set to around 225°F to 250°F)
• Cast iron skillet or any heat-safe container for smoking
• Wood chunks (hickory, oak, or fruitwood work great)

Instructions:

1. Preheat Your Smoker:
   Set your Humphrey’s smoker to 225°F. Add wood chunks of your choice—something like hickory or applewood will give a nice balance of smoke flavor without overwhelming the cheese.

2. Prepare the Queso Base:
   In a medium-sized mixing bowl, combine the Velveeta cheese cubes, shredded cheddar cheese, and cream cheese. Add the milk, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Stir everything together.

3. Add the Vegetables:
   Stir in the diced onion, jalapeño, and drained Rotel tomatoes (if you want a bit more heat, leave some of the juice in the Rotel).

4. Transfer to a Cast Iron Skillet:
   Pour your queso mixture into a cast iron skillet (or any heat-safe container). This is perfect for the smoker because it will heat evenly and catch all that good smoky flavor.

5. Smoke the Queso:
   Place the skillet in your preheated smoker. Let the queso cook for 45 minutes to 1 hour. Stir occasionally to ensure everything melts evenly and absorbs that beautiful smoky flavor.

6. Check the Consistency:
   After about 45 minutes, check the queso. If it looks too thick, you can add a little more milk to reach your desired consistency. Taste and adjust seasonings if needed.

7. Serve:
   Once it’s nice and melty, remove the queso from the smoker. Serve hot with tortilla chips, fresh veggies, or even grilled meats for dipping.

Pro tips:

• Control the Heat: If you want a spicier queso, feel free to add more jalapeño or even some hot sauce or chili powder.
• Smoky Flavor: If you prefer a stronger smoky flavor, you can add a few more chunks of wood throughout the cook.
• Texture: If you find that your queso has a grainy texture, simply add more cream cheese or milk to smooth it out.