Prep the smoker – Preheat your smoker to 225°F using a mild wood like cherry, apple, or pecan.

Make the special sauce – In a small bowl, whisk together the ketchup, mustard, mayo, and relish. Set aside.

Combine the base – In a disposable foil pan or cast iron skillet, combine the Velveeta, pepper jack, ground beef, and Rotel (undrained). Stir in the special sauce mixture.

Smoke the dip – Place the pan on the smoker and cook (about 1 hour) until the cheese is fully melted and the dip is bubbling around the edges, stirring once halfway through.

Stir and serve – Give the dip a final stir to fully combine everything, then serve hot with tortilla chips, pretzel bites, or toasted baguette slices.