You smoke it 45 min- hour before mixing it sO that everything gets some smoke. Then stir it all up and go another hour or two
-1 roll hot pork sausage -1 package chorizo -3 jalapeños semi seeded and diced -1/2 sweet onion diced -2 10oz cans fire roasted rotel -1 14.5oz can original rotel -2 pound block of velveeta blanco queso and 8oz cream cheese
temp 225 2-3,hours lay out as pictured if smoking or even cooked in wood or charcoal 45-60 min later stir and let go an hour or so longer stirring often
first time I did it, it didn’t have enough heat, this time it was about perfect