Smoked queso dip

Yeah, I need to see this finished as well.  
Very interesting.

Uh oh, this kind of post gets you banned on the BGE FB groups.  Yours looks really good, excited for finish here.

Wondering what kind of pic @NDG will come up with for this thread.

Fantastical 

Good job! And thanks for the photos. Looks like you've got enough for ten or twenty close friends and relatives there.

Yummy Yum Yum!

Yup that’ll do it

I’d eat that on a shingle!

I refuse to click on this post.

Outstanding and stolen, thank you.  Did I say outstanding 

You may have said and I missed, but did you add smoke or was it just running on charcoal when letting everything get happy? Wondering if this is something enhanced by smoke, or if that could detract from the results?

First, outstanding post!  The pictures are pure food porn!  I am an immigrant from Wisconsin (2nd generation) and many of my people have died for that much cheese freedom!

I was surprised to see you used five chunks of wood.  My question is, the smoke didn't give the cheese a "dirty" taste?  Any trick to letting the smoke mellow out before putting the pan on? 

When I cold smoke cheese, you absolutely cannot eat it for two weeks while it "mellows" out.  I also ruined a batch of cheesy potatoes once by having a little smoking wood remaining in the coals.  Couldn't eat it.  Tasted like an ashtray that survived a house fire.

I didn't realize that these smoked queso dips were actually smoked.  I thought the bacon and other ingredients made them taste smoky.  Now I am intrigued!