Smoked Chex Mix (Big Batch Recipe)

4.75 from 4 votes

Smoked Chex Mix (Big Batch Recipe)

The traditional Chex Mix, a beloved snack known for its crunchy and savory flavors, gets an exciting makeover when prepared in a barbecue smoker. Smoking Chex Mix infuses it with a unique, smoky flavor that elevates this classic snack to a new level.

Course Barbecue

Cuisine Barbecue

Prep Time 10

Cook Time 1

Total Time 1 10

Servings snack tins

Calories 284kcal

Author Sarah Penrod

Ingredients

1 12 oz. box corn chex cereal
1 12 oz. box wheat chex cereal
1 12 oz. box rice chex cereal
21 oz. box Cheeze-Its
16 oz. bag Dot's Homestyle Pretzels may substitute any pretzel you like
14 oz. Gardetto's Garlic Rye Chips
Wood Chips Pellets, or Wood For Smoking

Nut Mixture

1 pound cashews
1 pound almonds
1 pound walnuts
1 pound peanuts

Melted Butter Seasoning Sauce:

1 pound butter 4 sticks
2/3 cup Worcestershire Sauce
3 tablespoons Lawry's Seasoning Salt or any seasoning salt but this is my favorite
3 tablespoons garlic powder
2 tablespoons onion powder
4 tablespoons dry ranch mix plus more for dusting the top if you wish for extra flavor
2-3 tablespoons Louisiana-style hot sauce I used crystal hot sauce

Instructions

Note:

You'll need a large vessel for tossing the chex mix such as a clean 5-gallon bucket, an large disposable roasting pan, crawfish boil pot, or several large bowls in order to mix the large number of dry ingredients. I recommend disposable gloves for tossing the batches of chex mix in the seasoning sauce.
1. Preheat the pellet smoker, electric smoker, or barbecue to 200-225 degrees F.

Making The Base:

2. Add all of the boxes of chex cereal, Cheeze-its, stick pretzels, garlic rye chips, and nuts into the large mixing bowl/container.
3. On the stovetop in a large saucepan melt the butter (salted or unsalted butter is fine). Add in the Worcestershire sauce, hot sauce, Lawry's seasoned salt, and all the seasonings. Whisk well to combine. For spicy chex mix you can add cayenne pepper to taste.
4. Drizzle the seasoned butter mixture over the dry snack mixture. Using your hands (covered with gloves) toss well. Drizzle any extra sauce on the baking sheets and transfer the snack mix over to the baking sheets, evenly distributed.
Toss once more on the baking sheets to ensure every piece gets a little seasoning. Sprinkle extra dry ranch seasoning over the top if desired.

Smoking The Chex Mix:

5.Place the tossed chex mix on baking sheets (or a large roasting pan may be used) and smoke for 1-2 hours, tossing once or twice during smoking.
1 hour provides a whisper of smoke, while 2 hours provides a strong smoke flavor.
(This is all based on what you like in flavor!)
**Most pellet grills will only be able to smoke 2 baking sheets at one time as that takes up all the space in the chamber. The final 2 additional baking sheets can be reserved until it's their time to be smoked, or you can bake in an oven at 250 degrees for 1 hour, tossing once throughout cooking.
**(I made a smoked chex mix recipe, and the standard classic chex mix recipe and people greatly preferred the smoked!)
6. When done, remove from the barbecue smoker and cool fully. During this time they will crisp up more.
7. When cool, transfer from the large baking sheet to an airtight container.
Let your friends know to pour a big bowl of this classic snack mix and enjoy this delicious snack with the whole family!

Notes

Salted or Unsalted Butter works great. I prefer the large container of dry ranch seasoning mix available at Sam's and Costco for sprinkling atop the Smoked Chex mix for ultimate zest!

Nutrition