Prepare Ingredients: Dice the small onion, medium-sized bell pepper, and jalapeño pepper. Cube the Velveeta and pepper jack cheese into small pieces for easier melting.

Brown Meats: In a large skillet, brown 1 lb of pork sausage and 1 lb of hamburger together. As they cook, add the taco seasoning packet to the meat mixture, stirring well to ensure even seasoning.

Combine with Other Ingredients: After the meats are fully cooked, transfer them to a large mixing bowl or a heat-proof container that’s suitable for smoking. Add the diced onion, bell pepper, jalapeño pepper, the can of Rotel tomatoes, and the cubed cheeses (both Velveeta and pepper jack) to the meat.

Smoke the Mixture: Preheat your smoker to 225°F. Once it’s at the right temperature, place the bowl or container with the meat and cheese mixture in the smoker. Let it smoke for about 3 hours, stirring occasionally. The slow smoking process will infuse a smoky flavor into the dip while gradually melting the cheeses and melding all the flavors together.

Serve: After 3 hours, once everything is well combined and the cheese is completely melted, remove from the smoker. Serve warm as a dip with chips, bread, or veggies.