Prep your grill:

• Before you begin – soak your wood chips for 30 minutes. You want them to smolder to create smoke, not burn! 
• Open your grill, and light your charcoal. 
• When the charcoal builds ash move it around to create an even heat in your grill (15-ish minutes). 
• Fill your smoker box with the dampened wood chips, and stick it on the grill. 
• Cover the grill, and leave the vents open, to keep the grill heated. 

While you’re inside: 

• Cook your chorizo in your cast iron pan. Season with salt (the rest of the ingredients are SO salty, so I didn’t think it needed much extra).
• Cube your Velveeta and cream cheese and add it to the cooked chorizo. 
• Drain the liquid from your tomatoes and green chiles. Then, add that to the pan. 
• Lastly, add your garlic. 
• Take your pan to the grill, and place it on top of your grill grates. 
• You’ll watch your grill for this time period. The wood chips will begin to smoke. Leave the vents open, with the grill completely covered.
• Let the mixture all cook together until the grill no longer produces any smoke. 
• With heat-safe gloves, remove the queso from the grill. Bring it inside to enjoy!