Step 1

Preheat your pellet grill or smoker to 225°.

Step 2

In a medium saucepan, heat your milk over medium heat until it is simmering. Stir in the sodium citrate until it is dissolved and remove the pan from the heat.

Step 3

Slowly stir in 4 cups of your shredded cheese. If you use pre-shredded cheese that is coated with something that makes it not stick together, it may have an impact on the consistency of the final result. You can still use this, but you may need to add extra milk once all the cheese is melted. Ideally, you want the cheese sauce to be pourable. If you dip a chip in it, it should coat the chip, but you should not be able to scoop it out.

Step 4

Mix the cheese sauce, sour cream, and ranch dressing mix together until it is well-combined. Stir in the potatoes until they are evenly coated.

Step 5

Grease a 9x13 inch grill-safe baking dish. Spoon the potato mixture into the greased pan and spread evenly. Slice the butter into 6 slices and place on top of the potatoes. Top with the remaining 2 cups of shredded cheese and your crispy chopped bacon.

Step 6

Place the pan into your pellet grill and let it smoke for 45 minutes to an hour, or until the potatoes are tender and the cheese is melted and bubbly. If the top starts to brown, shield with foil.

Step 7

Remove from the grill and serve hot.