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Slice the pre-cooked bacon into small quarter-inch pieces and pan-fry until crisp.
In a separate pan, brown the 85/15 ground beef, seasoning it with your favorite BBQ rub. Drain excess grease from both.
In a foil pan, add the cream cheese as the base, then all the cubed cheeses. Layer in the cooked ground beef, crispy bacon, drained roasted tomatoes, and sliced jalapenos. Give everything a light mix.
Preheat the smoker to 250°F using Bear Mountain BBQ Red & White pellets. Place the foil tray directly on the grate and smoke for 60-90 minutes, stirring once or twice, until the cheese is fully melted and the queso is thick and bubbling.
Slice the baguette thin and brush lightly with olive oil. Add the slices to the smoker during the last 15-20 minutes and toast until crispy and golden.
Stir the queso one final time, then taste and adjust seasoning. Serve hot straight from the foil tray with the toasted baguette slices for dipping.