Preheat your smoker to 225-250°F. If using a pellet smoker, a mild wood like pecan, apple, or cherry works best for a balanced smoky flavor. Prepare a 10-12 inch cast iron skillet or a sturdy disposable aluminum foil pan for the queso.

In a separate large skillet over medium-high heat on your stovetop, cook the ground chorizo sausage, breaking it apart with a spatula, until fully browned and cooked through. Drain any excess grease thoroughly.

While the chorizo cooks, cube the Velveeta and cream cheese. Shred the Monterey Jack and sharp cheddar cheeses. Dice the yellow onion and jalapeños, and mince the garlic.

Add all the cubed and shredded cheeses (Velveeta, Monterey Jack, Cheddar, and cream cheese) to your cast iron skillet or aluminum pan. Spread them out evenly.

Top the cheese mixture with the cooked and drained chorizo, diced onion, diced jalapeños, minced garlic, and the undrained can of Rotel diced tomatoes with green chilies.

Pour the whole milk over all the ingredients. Sprinkle the chili powder, ground cumin, cayenne pepper (if using), salt, and black pepper evenly over the top.

Place the skillet directly into the preheated smoker. Close the lid and smoke for 1.5 to 2 hours, or until all the cheese is completely melted and bubbly.

Every 30-45 minutes, open the smoker and stir the queso thoroughly to combine all the ingredients and ensure even melting and smoke penetration.

Once the queso is smooth, creamy, and heated through with a rich smoky aroma, carefully remove the skillet from the smoker.

Give it one final good stir to ensure everything is perfectly combined. Garnish with fresh chopped cilantro and extra sliced jalapeños, if desired.

Serve immediately with tortilla chips, Fritos, or your favorite dippers.