Smoked Cheeseburger Queso on the Traeger Ironwood XL
Smoked Cheeseburger Queso on the Traeger Ironwood XL is a medium American recipe that serves 8. 751 calories per serving. Recipe by Heath Riles BBQ on YouTube.
Prep: 20 min | Cook: 2 hrs 45 min | Total: 3 hrs 20 min
Cost: $19.80 total, $2.48 per serving
Ingredients
- 32 oz Velveeta Cheese (diced into ½‑inch cubes for faster melt)
- 8 oz Cream Cheese (softened to room temperature)
- 2 cans Rotel Diced Tomatoes and Green Chilies (undrained for extra liquid; 10‑oz cans)
- 8 oz Cheddar Cheese (freshly grated, sharp preferred)
- 1 lb Ground Beef (cooked and drained; can use leftover burger meat)
- 0.5 medium Red Onion (diced finely)
- 0.5 medium White Onion (diced finely)
- 10 oz Dill Pickle Relish (use whole jar, undrained)
- 2 tbsp Ketchup (regular tomato ketchup)
- 2 tbsp Mustard (yellow mustard)
- 3 tbsp Mayonnaise (regular mayo)
- 1 tbsp Beef Rub (any BBQ beef rub; adjust to taste)
- 0.5-1 cup Milk (optional) (add to thin dip after smoking if needed)
Instructions
Dice and Prepare Cheeses
Dice the 32 oz Velveeta into ½‑inch cubes, soften the 8 oz cream cheese, and grate the 8 oz cheddar.
Time: PT10M
Prep Vegetables and Other Add‑ins
Dice half a red onion and half a white onion. Open the two cans of Rotel (do not drain), and measure out ketchup, mustard, mayo, dill pickle relish, and beef rub.
Time: PT5M
Combine All Ingredients
In the large mixing bowl, combine the diced Velveeta, softened cream cheese, grated cheddar, undrained Rotel, cooked ground beef, diced onions, pickle relish, ketchup, mustard, mayo, and beef rub. Stir gently until just mixed.
Time: PT5M
Transfer to Smoker‑Safe Pan
Pour the mixture into an aluminum pan or cast‑iron skillet that fits inside your Traeger.
Time: PT2M
Preheat the Smoker
Set the Traeger to 275°F using Royal Oak charcoal pellets and allow it to preheat.
Time: PT15M
Temperature: 275°F
First Smoke Phase
Place the pan on the grill, close the lid, and smoke for 45 minutes.
Time: PT45M
Temperature: 275°F
Stir and Continue Smoking
Stir the dip for about 5 minutes, then continue smoking for another 1 hour, stirring every 30 minutes.
Time: PT1H
Temperature: 275°F
Final Consistency Check
After a total of 2.5–3 hours, check the dip. If it’s too thick, whisk in ½‑1 cup milk until the desired dip consistency is reached.
Time: PT5M
Rest and Serve
Remove the pan from the smoker, let the queso rest for 5 minutes, then transfer to a serving bowl and serve with tortilla chips.
Time: PT5M
Nutrition Facts
- Calories
- 751
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 50 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, High‑Protein, Nut‑Free
Allergens: Dairy, Milk, Beef
Ingredient Substitutions
- Instead of Velveeta Cheese: American cheese, processed cheese blend
- Instead of Cream Cheese: Neufchatel cheese
- Instead of Rotel Diced Tomatoes and Green Chilies: Diced tomatoes with green chilies
- Instead of Cheddar Cheese: Monterey Jack, Colby
- Instead of Ground Beef: Ground turkey, ground chicken
- Instead of Red Onion: White onion
- Instead of White Onion: Red onion
- Instead of Dill Pickle Relish: Chopped dill pickles
- Instead of Ketchup: BBQ sauce (reduced)
- Instead of Mustard: Dijon mustard
- Instead of Mayonnaise: Greek yogurt
- Instead of Beef Rub: Steak seasoning, Cajun spice
- Instead of Milk (optional): Half‑and‑half, heavy cream (use less)
Equipment Needed
- Traeger Ironwood XL Smoker
- Large Mixing Bowl
- Knife
- Cutting Board
- Cheese Grater
- Measuring Spoons
- Spatula or Large Spoon
- Aluminum Pan or Cast‑Iron Skillet
- Serving Bowl
Critical Steps — Do Not Skip
- Preheat the smoker to a steady 275°F
- Stir the dip at the 45‑minute mark and every 30 minutes thereafter
- Adjust consistency with milk before serving
Chef Tips from the Video
- Use Royal Oak pellets for a mild, sweet smoke that complements the cheeseburger flavor.
- For extra kick, add a dash of hot sauce or chipotle powder with the beef rub.
Troubleshooting
The queso becomes grainy or separates.
Add a splash of milk and stir vigorously; keep the temperature at 275°F and avoid overheating.
The dip is too runny.
Continue smoking uncovered for an additional 15‑20 minutes to evaporate excess liquid.
Onions remain crunchy.
Dice them smaller or pre‑sauté them briefly before adding to the mixture.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat gently on the stove or in a low‑heat oven.
Freezer: Not recommended – freezing can cause the cheese to grain.
Room temperature: Can sit out for up to 1 hour during a party; keep hot if possible.
Make-Ahead Tips
- Prepare the ingredient mixture up to step 4 and refrigerate for up to 24 hours; bring to room temperature before smoking.
- The finished dip can be kept warm in a slow cooker on low for up to 2 hours.
Frequently Asked Questions
What is the cultural significance and history of smoked cheeseburger queso in American BBQ cuisine?
Smoked cheeseburger queso blends two classic American favorites—cheeseburgers and cheese dips—into a single party staple. In Southern and Midwest BBQ culture, smoked cheese dips have become popular game‑day appetizers, offering a hearty, smoky flavor that mirrors the experience of grilling burgers.
What are the traditional regional variations of cheeseburger queso in the United States?
While the core ingredients (cheese, ground beef, and pickles) stay the same, some regions add local twists: Texas cooks may include jalapeños and a spicier rub, the Midwest often uses a sweeter ketchup‑heavy base, and the West Coast might incorporate smoked Gouda instead of Velveeta.
How is smoked cheeseburger queso traditionally served in American BBQ gatherings?
It is typically served hot in a shallow pan directly from the smoker, accompanied by sturdy tortilla chips, pretzel sticks, or sliced baguette. Guests scoop the dip onto chips, enjoying the melty, smoky flavor alongside other grill items like ribs or burgers.
What occasions or celebrations is smoked cheeseburger queso traditionally associated with in American culture?
The dip is a staple at Super Bowl parties, tailgate gatherings, backyard barbecues, and casual game‑day watch parties where guests want a hearty, shareable snack that pairs well with beer.
What makes smoked cheeseburger queso special or unique in American BBQ cuisine?
The combination of smoked cheese, ground beef, and classic burger condiments creates a layered flavor profile—creamy, tangy, smoky, and savory—all in one dip. Smoking the dip infuses it with a depth that a stovetop version can’t achieve.
What are the most common mistakes to avoid when making smoked cheeseburger queso?
Common errors include overheating the dip, which causes the cheese to seize; not stirring regularly, leading to uneven melt; and using too much liquid from the Rotel, which can make the dip soupy. Follow the stirring schedule and keep the smoker at 275°F to prevent these issues.
Why does this smoked cheeseburger queso recipe use undrained Rotel instead of drained tomatoes?
Leaving the Rotel liquid adds moisture and a subtle tang that helps keep the dip from becoming overly thick and also contributes to the smoky, saucy texture that mimics a cheeseburger’s sauce.
Can I make smoked cheeseburger queso ahead of time and how should I store it?
Yes. Prepare the mixture up to step 4, refrigerate in an airtight container for up to 24 hours, then smoke when ready. Leftovers can be stored in the refrigerator for 3 days and reheated gently on the stove or in a low‑heat oven.
What texture and appearance should I look for when the smoked cheeseburger queso is done?
The dip should be smooth, glossy, and fully melted with all cheese fully incorporated. Small pockets of melted ground beef and softened onions should be visible, and the mixture should coat a spoon without clumping.
What does the YouTube channel Heath Riles BBQ specialize in?
The YouTube channel Heath Riles BBQ focuses on outdoor cooking, especially smoking and grilling techniques using pellet grills and smokers. Heath shares recipes, equipment reviews, and step‑by‑step tutorials for BBQ enthusiasts.
How does the YouTube channel Heath Riles BBQ's approach to American BBQ differ from other BBQ cooking channels?
Heath Riles BBQ emphasizes low‑and‑slow smoking at precise temperatures with a strong focus on flavor layering through rubs, sauces, and wood pellet choices. Unlike some channels that prioritize quick grilling, Heath often demonstrates longer smoke sessions for deeper taste.
Last updated: September 1, 2026
