Queso dip is the ultimate crowd-pleaser—melty, cheesy, and packed with flavor. This smoky, Tex-Mex favorite is easy to toss on the smoker and turns into a bubbling, golden pool of deliciousness in no time. Forget the store-bought jar—once you try this homemade smoked queso, there’s no going back.
Homemade Smoker Queso
Homemade queso is one of those dips that once you’ve made it on the smoker, you’ll never want it any other way. That subtle hint of wood smoke adds a rich depth to the melted cheese and spices, giving it that BBQ edge. I grew up loving the jarred stuff, but now we do it big—smoked, customizable, and extra melty.
You can play around with spicy sausage, extra jalapeños, different cheeses, or even add black beans or brisket leftovers for a loaded version. But this base version? It’s simple, cheesy magic.
How to Make Homemade Smoker Queso
Preparation
Preheat your smoker or BBQ to 275°F. While it’s heating up, grab a smoker-safe aluminum pan or cast iron dish and pour in all your ingredients—cheese, salsa, cream, chiles, sausage—whatever mix you’re using. Don’t stir them yet; we want the smoke to hit the top ingredients as they warm up and melt.
Cooking
Place the pan on the smoker, uncovered, and let it go for about 40 minutes. This gives the cheese time to melt completely and allows the smoke to infuse every corner of the pan. Depending on your smoker, you can use a mild wood like pecan or maple for a subtle touch, or hickory for a deeper smoke flavor.
Stirring and Serving
Once the cheese is fully melted, grab a long-handled spoon and mix everything together. You’ll end up with a creamy, smooth, flavorful queso with just the right amount of smoke and spice. Serve it immediately with tortilla chips, or keep it warm in a slow cooker if you’re serving a crowd.
Best Beer to Pair With Homemade Smoker Queso
Mexican Lager
Light, crisp, and refreshing, it cuts through the richness of the cheese and complements the Tex-Mex flavors beautifully.
Hazy IPA
A citrus-forward hazy IPA balances the creamy dip with juicy bitterness and a bit of funk.
Amber Ale
The toasty malt profile of an amber ale enhances the queso’s smoky and spicy notes without overpowering them.
Homemade Smoker Queso
Ingredients
- 2 cups Cheddar Cheese
- 1 cup Pepper Jack Cheese
- ½ cup Diced Jalapeno seeds removed
- ½ cup Diced Tomatoes drained
- 1 can Browned Beans
- 1 cup Leftover Shredded Prok
- ½ cup Diced Sweet Onion
- ¼ cup Big Poppa Smoker Jalapeno Jalalelujah Rub
Instructions
- Preheat smoker to 275°F
- Add all ingredients to a smoker-safe pan (do not stir)
- Smoke uncovered for 40 minutes
- Stir to combine once fully melted
- Serve hot with tortilla chips