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When ready to cook, start the Traeger on Smoke with the lid open, until the fire is established (4 to 5 minutes).
Leave the temperature on the Smoke setting. We recommend smoking cheese on the cold smoke attachment.
Place the cheese on a rack on top of a tray filled with ice. You may want to cut the cheese into smaller portions, maybe 2 or 3 chunks per block, to help it smoke more quickly.
Smoke the cheeses for 45 to 60 minutes; allow to cool. Shred the cheeses (about 1 cup of each), and set aside.
Turn the heat on the Traeger up to 350 degrees and preheat, lid closed, for 10 to 15 minutes.
Lay out your tortilla chips on large baking sheet and top evenly with the shredded, smoked cheeses. Place the baking sheet on the Traeger grill grate and cook for about 10 minutes, or until the cheese is melted and bubbly.
Remove the pan from the Traeger and start to assemble the double-decker nachos. Assemble the nachos with a layer of cheesy chips on the bottom, some pulled pork, and more cheesy chips on top. Finish it off with your favorite nacho toppings. Serve warm.
Traeger Grill and Baldface Lodge Combine Forces