• Turn pellet grill to smoker on to 225º. Prepare cheese by shredding or chopping into cubes, this will help it to cook a bit faster. Drain most the liquid from the Rotel tomatoes before adding to cast iron (do not drain all, it flavors the queso). Add ingredients to tinfoil pan or medium cast iron.
• Place on the grill and let it smoke for 20 on 225º minutes or more if you want extra smoke flavor. Turn the smoker up to 250º. Check on the queso every 30 minutes and stir as needed. You may need a little more heavy cream, add ¼ at a time as the cooking process proceeds.
• Cook for 2 hours, just be sure to check on it and stir in 30 minute increments! Feel free to add a little more salt to the mix as needed. Once it's finished, carefully pull off the smoker, place on a hot pad and top with cilantro and chopped jalapeños if using.
• Serve with tortilla chips, sliced veggies or pretzels! If you want to keep it really smooth, you can pour it into a medium/small crockpot and keep it on low. This will keep its velvety texture alive for a few hours. 

Oven Baked Instructions

• Preheat oven to 375º. Prepare cheese by shredding or chopping into cubes, this will help it to cook a bit faster. Drain some of the liquid from the Rotel tomatoes before adding to cast iron or oven safe dish (about half of the liquid, do not drain all, it flavors the queso). Add ingredients to tinfoil pan or medium cast iron. Add the liquid smoke over everything. 
• Cover the baking dish with tin foil. Bake for 30 minutes covered. Remove form the oven, stir and add ¼ cup of milk if needed and depending on how thick/thin you like your queso. 
• Turn oven down to 350º. Place back in the oven remove tinfoil, cook for another 20 and then pull out of the oven and serve!