There are some things were self-control just doesn’t happen for me. This smoked Chex mix is one of them. Put a big bowl of it in front of me and it’ll be gone soon. I can’t help myself and no matter what I do to control myself, I fail. Specially the bagel chips. There’s something about the bagel chips in Chex mix, specially after they’ve been smoked. The smoke flavor is not overwhelming, but it’s there, and it’s different in a wonderful way. The smoke compliments traditional flavors perfectly. I make this often, and in big batches because it is the perfect snack to take to a family get-together. Everyone loves it.
The cereal in this smoked Chex definitely soaks up the smoke, so do not go crazy with the wood in your smoker. Use a very small chunk, smaller than would fit in your palm, and use only a lighter wood. No mesquite or hickory here, go for something like a fruit or nut wood instead. Remember, you want that hint of smoke, and nothing overpowering.
I used a variety of Chex cereals in my mix, but you can do whatever works for you1
Smoked Chex Mix
- 3 cups Corn Chex cereal
- 3 cups Rice Chex cereal
- 3 cups Wheat Chex cereal
- 1 cup small pretzels or pretzel pieces
- 1 cup mixed nuts
- 1 cup small bagel chips
- 6 tablespoons unsalted butter
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons seasoned salt I used some of my homemade mix, see below
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- Fire up your smoker for cooking at 250 F. Add only one small piece of light wood, such as apple or peach. If you are using a smoker that has a water pan, such as the Weber Smokey Mountain, do not fill the pan with water.
- Combine the cereals, pretzels, nuts and bagel chips in a large bowl.
- Melt the butter in a small saucepan. Add the Worcestershire sauce and stir.
- Combine the seasoned salt, garlic powder and onion powder and slowly whisk into the melted butter.
- Drizzle the butter mixture over the cereal and gently toss to coat.
- Place into a disposable 9″ x 13″ deep aluminum pan and place on the top rack of the smoker.
- Smoke for 1 hour or until the mixture turns golden brown, stirring every 15 minutes.
- Remove and let cool completely before serving, or store for up to 2 weeks.
Homemade seasoned salt
- Combine all ingredients. Store in an air-tight container.
Nutritional values are approximate.