This super simple, easy cheese appetizer has a smoky kick. My smoked queso has ground beef and three types of cheese: BBQ sauce, garlic, and jalapenos, making it a flavor bomb.
It is always a hit for adults and kids, perfect for cookouts, game days, tailgating, or backyard BBQs. Remember to pick up your favorite dipping apparatus, such as corn chips, carrots, cucumbers, or red bell peppers.
Table of contents
Smoked Queso
This isn’t your average queso dip. We’re kicking things up a notch with smoky depth and creamy indulgence. Here’s why you’ll be obsessed:
- Smoky: Ditch the one-dimensional flavor. Smoking infuses the cheese with a rich, earthy complexity that’ll have you reaching for more. It’s a whole new level of cheesy goodness.
- Creamy Dream: Velvety smooth and perfectly melted, this queso boasts an irresistible texture. Every dip is a celebration of creamy perfection.
- Spice it Up (or Not): Customize your heat level! Add jalapenos, chorizo, or chipotle peppers for a fiery kick, or keep it mild and enjoy the pure cheesy deliciousness.
- Beyond the Bowl: Queso isn’t just for chips! Drizzle it over tacos, nachos, or even grilled veggies for a smoky, cheesy upgrade. The possibilities are endless!
- Effortlessly Easy: Don’t be intimidated by the smoker. This recipe is surprisingly simple. Throw everything together, let the smoke work its magic, and enjoy a restaurant-worthy dip in no time.
- Party Pleaser: Amp up your next gathering with this crowd-favorite dip. A big batch is easy to make, ensuring there’s enough for everyone to indulge in the smoky cheese heaven.
So ditch the ordinary and fire up the smoker. This recipe is a game-changer for queso, transforming it into a smoky, crave-worthy masterpiece.
What You Need
- 8 oz block cream cheese, room temperature
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella
- 1/2 cup sour cream
- 1/4 cup your favourite BBQ sauce
- 2 cloves garlic, minced
- 1 jalapeno, minced
How to Make Smoked Queso
Step 1: Prepare the Smoker
Preheat the smoker to 300°F. Break up the beef in a large cast iron skillet. Place the skillet on the smoker and cook for 20-25 minutes until all the meat is brown, then remove from the heat. Drain the grease from the pan.
Increase the smoker to 350°F.
Step 2: Prepare the Queso Dip
Mix cream cheese, sour cream, barbecue sauce, garlic, and cheddar cheese. Beat well until combined.
Use a wooden spoon to flatten the beef so it is even across the bottom of the pan. Then, cover it with mozzarella and jalapenos.
Step 3: Cook the Queso Dip
Place in the smoker for 25-30 minutes. When the edges start to brown, it will be about ready.
Optional: broil the dip for 2-3 minutes at 450°F. When the mozzarella is bubbling, remove from the heat. It can burn if you leave it too long.
Step 4: Serve the Queso Dip
Serve with tortilla chips, crackers, sliced baguette, pita chips or veggies!
Can You Make This Recipe On A Gas Or Charcoal Grill?
You can follow this same recipe to make queso on a charcoal or gas grill, it if you use a smoke box or smoke pouch. The smoke box or pouch will help infuse the queso with that delicious smoky flavor.
Can You Add Other Types of Meat To This Recipe?
Adding hot pork sausage or pulled pork can amplify the flavors! Be sure to thoroughly cook the meat before adding it. This will ensure it is fully cooked and allow you to drain any unwanted grease before adding it to the queso.
What Temperature to Smoke Queso At
Smoke the queso at 350°F. The medium heat will let the cheese slowly melt and take on the smoke flavors. At the end, we recommend broiling the cheese. To broil the cheese, crank up the heat to 450°F. To avoid burning the queso, broil it for only a few minutes.
What Internal Temperature You Need to Reach For Queso
People are divided on the proper serving temperature for queso dip. For scientific reasons, keep the internal temp below 130°F. If it gets much hotter, the ingredients may separate.
You will want it to be above room temperature, so at least 70°F. After you heat the dip, it will eventually come down to room temperature. Because of this, it may be wise to heat the queso to 130°F. Then you’ll have a longer window of warm queso!
How Long to Cook Queso Dip
Smoke the queso dip for about half an hour. Watch the cheese dip throughout the cooking time. It will be ready when the edges start to turn brown. You can also broil the queso for a few minutes. This will add a nice touch of heat!
How Do You Store Leftover Queso Dip?
The remaining queso should be refrigerated in an airtight container for 3-4 days. It can be heated on the stove, in the microwave, or slow cooker.
My Favorite Wood Chips To Use
We recommend using hickory wood chunks for that delicious wood-fired flavor.
However, you can use whichever wood chips you prefer. For a hearty taste, try something strong like mesquite. If you want something milder, try a fruit wood, like apple or cherry.
The smokier flavors are great because they add a layer of depth to the flavor of the queso!
What To Serve With Smoked Queso Dip
Tortilla chips, crackers, sliced baguettes, pita chips, and veggies are great dippers. Serving these foods with the queso will enhance the flavor experience.
We have several recipes for dishes that will go great with this smoked queso!
Main Dishes
Smoked Spiral Ham With Brown Sugar Glaze
Other Easy Appetizer Recipes
Smoked Queso
Equipment
- Smoker
Ingredients
- 8 oz block cream cheese room temperature
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella
- 1/2 cup sour cream
- 1/4 cup your favourite BBQ sauce
- 2 cloves garlic minced
- 1 jalapeno minced
Instructions
- Preheat the smoker to 350°F, then mix the cream cheese, sour cream, barbecue sauce, garlic, and cheddar cheese (reverse 1/4 cup for topping). Beat well until combined.
- Grease the cast iron pan, then place the cheese mixutre into it and top with the reminaing cheddar cheese and chopped jalapeno.
- Place in the smoker for 25-30 minutes. When the edges start to brown, it will be about ready.
- Optional: broil the dip for 2-3 minutes at 450°F. When the mozzarella is bubbling, remove from the heat. It can burn if you leave it too long.
- Serve with tortilla chips, crackers, sliced baguette, pita chips or veggies!
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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