Using your desired wood, prepare your smoker as needed and preheat it to the temperature of 225°.
Break the Chorizo out of it's casing and separate.
Slice the jalapenos from stem to tip and remove the seeds.
Slice a red onion from top to bottom.
Place prepared meats and veggies onto smoker safe trays for smoking.
With your smoker now maintaining 225°, place your meats and veggies into the smoker for about 1 hour.
Preparing the queso dip
Dice up your smoked veggies and add them to a large sauce pan with some oil. Begin sauteing them to get a nice brown color and add some flour, mixing until the meats and veggies are entirely coated.
Add in your milk and heavy cream while continuing to stir. (Remember to stir often)
Once your milk and cream have been completely stirred in and combined slowly begin adding in your shredded and diced cheese one handful at a time while continuing to stir.
Continue to stir and add in the Chorizo. Stir it in completely so that it is evenly distributed through-out the dip.
With your chorizo completely incorporated, pour the mixture into a cast iron skillet or some other smoker safe dish.
With your smoker still maintaining it's temperature at 225°, place your queso dip into the smoker for an additional 45 minutes to an hour.