Step 1: Set up your smoker according to the manufacturer’s instructions and preheat to 275 degrees. (Or set up your grill for indirect grilling.) Lightly oil the springform pan or spray with cooking spray.
Step 2: Meanwhile, loosely arrange 1/3 of the tortilla chips in the pan. Top with 1/3 of the meat. Sprinkle with 1/4 of the cheeses and 1/3 of the black beans (if using), scallions, jalapeños, cilantro, and black olives. Build a second layer followed by a third layer. Finish with the remaining cheese.
Step 3: Place the nachos in the center of the smoker or on the grill grate, aware from the fire.
Step 4: Smoke the nachos until the meat is hot and the cheese is melted and bubbling, about 20 to 30 minutes.
Step 5: To serve, unmold the nachos from the pan. Serve salsa and sour cream on the side.
Our thanks to the sponsors of Project Smoke Season 3:
Steven Raichlen’s Project Smoke is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2017 Barbacoa, Inc.