Hickory Smoked Queso Dip – Recipe by Pitmaster Brad Woods

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This cheesy, smoky snack is the perfect party starter.

Pitmaster and admin Brad Woods will teach you how to make one very easily! 


1 pound of Velveeta cheese.
8 ounces of pepperjack cheese.
Half a can of Rotel diced tomatoes and green chilies.
1 can of green chilies.
1 can cream of chicken soup.
6 ounces of evaporated milk (half can).
1 roasted, diced jalapeno (more for a hotter version).


1)Layer bottom of pan with cream of chicken.

2)Lay all other ingredients on top besides jalepenos and milk.

3)Place sliced and seeded jalapenos on grill along with the cheese ingredients.

4)Smoke at 250° for 2 hours using charcoal and hickory wood chunks.

5)Stir and add the milk as needed until you get the consistency you want.

6)Roast the jalapenos over flames until skins start to blacken.

7)Dice jalapenos and add to the Queso, stir well and smoke for about 15 more minutes.

I cooked 1 pound of taco beef on the side to make loaded nachos..

Turned out very well!

Definitely be making this Queso again!

Thanks Brad for that awesome recipe! 

If you want to see more of Brad, follow him on Facebook Click here 

Share with us your results here in the comments or in our Facebook group! 


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