In a cast iron skillet over medium high heat, brown the chorizo until fully cooked. Drain the grease from the skillet. Add all the other ingredients on top of the chorizo in the skillet. If you don’t have a cast iron skillet, cook the chorizo in a pan, then transfer all of the ingredients to an aluminum pan (disposable is fine).

Add smoker pellets to the hopper. Pre-heat the smoker/grill to 250°F (121°C).

Place the skillet or pan on the smoker grate and close the lid. After 15 minutes, check and stir the cheese. Smoke for 30 minutes more. Check and stir. If it’s reached your desired smokiness, remove it from the smoker, or continue cooking for up to 1 hour more.

To keep the cheese warm, serve in a slow cooker or fondue pot.