• 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.
• Enjoy!

*Cook times will vary depending on set and ambient temperatures.