This smoked queso fundido from The Grill Dads checks every box for a crowd-pleasing appetizer. Rich, smoky, cheesy, and built for sharing, it’s cooked entirely on the grill in a cast iron skillet. Smoking the chorizo first adds depth, while layering the cheese keeps everything melty without overpowering the dish. Serve hot with warm tortillas or tortilla chips — it won’t last long.

Bear Mountain lump charcoal paired with hickory chunks gives you clean heat and controlled smoke, which is exactly what you want when you’re layering smoke into both meat and cheese without overpowering the dish.