Preheat your smoker to 350ºF with the lid closed for 15 minutes.

If you're making the cheese sauce, add the pico, milk, and cheese to a small smoker-safe dish and place on the grill as it heats up while you assemble the nachos. Stir once you add the nachos to the grill and add milk as needed to thin the sauce to your desired consistency.

For the nachos, add half the tortilla chips to a large skillet or aluminum grill pan, followed by half the cheese and chili. Repeat for a second layer. (If you're using leftover or store bought chili, reheat it on its own before adding to the nachos.)

Smoke the nachos for 15-20 minutes at 350ºF until the cheese is melted and the chips are slightly browning around the edges.

Garnish with the smoked cheese sauce or sour cream, pico de gallo or salsa macha, guacamole or diced avocado, or your favorite chili toppings.