Get your smoker going at 275°F. Hickory wood chips are my favorite here, but oak or mesquite work great too.

Add 1 lb. ground sausage, browned and crumbled (or ground beef) in a skillet over medium heat and break it up as it cooks. You want nice small crumbles, not big chunks. Drain off the grease and set it aside.

Combine all the ingredients in 9×13-inch aluminum pan, cast iron skillet, or heavy Dutch. Add browned 1 lb. ground sausage, 2 lbs. of cubed American cheese, 1 lb. cubed pepper jack cheese, 2 cans Rotel tomatoes, 1 can pickled jalapeños, 1 tsp garlic powder, and ½ tsp salt.

Smoke queso for 30 to 45 minutes. Set a timer to stir every 15 to 20 minutes, and add more hickory wood chips every 20 minutes to maintain a steady smoke flow.

Monitor consistency as it cooks. Add milk or beer gradually to reach your desired consistency if the queso becomes too thick.

Finish and serve by stirring in ½ cup fresh cilantro, chopped during the last 5 minutes of cooking. Serve immediately while hot.

Light charcoal in a starter and wait until coals turn gray. Place all coals to one side of the grill, then top with hickory wood chips. Place the pan with queso on the side without coals. Close the grill and follow the same timing and stirring instructions.