Heat a medium cast iron skillet over medium-heat and fully cook pork sausage breaking into small chunks as you go.
Drain and discard fat reserving the sausage.
When ready to cook, bring the smoker to 300℉ and preheat for 15 minutes.
Use a 4 to 5 quart cast iron Dutch oven or other oven safe dish.
Divide the block of Velveeta into 5-6 large pieces and cut the smoked gouda into small 1” cubes.
Add the canned ingredients including the liquid.
Add the meat and the Dirty Croc Seasoning last.
Smoke the queso for 60 minutes stirring three to four times.
Add most of the cilantro the last 5 minutes of smoking.
Sprinkle remaining cilantro on the top before serving.