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Smoked Chex Mix in an aluminum pan on a pellet smoker with wisps of smoke

Smoked Chex Mix

Crispy, buttery Chex Mix with real wood smoke flavor. One hour at 225°F on any smoker turns the classic snack mix into an addictive game-day and holiday treat.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer, Snack
Cuisine American, BBQ
Servings 12 cups

Equipment

  • Smoker pellet grill, offset, kettle, or electric
  • Disposable aluminum pan shallow for maximum smoke exposure
  • Wooden spoon or heatproof spatula for stirring every 15 minutes
  • Large mixing bowl for combining dry ingredients
  • Small saucepan for melting butter

Ingredients
  

Dry Mix

  • 3 cups Rice Chex cereal
  • 3 cups Corn Chex cereal
  • 2 cups mini pretzels
  • 1 cup mixed nuts peanuts, cashews, or pecans
  • 1 cup rye chips or bagel chips
  • 1 cup Cheez-Its or goldfish crackers optional

Butter Sauce

  • 1/2 cup unsalted butter melted
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions
 

  • Preheat your smoker to 225°F using a mild fruitwood such as pecan, cherry, or apple.
  • Combine all dry ingredients (Chex cereals, pretzels, nuts, rye chips, and crackers) in a large mixing bowl.
  • Melt the unsalted butter in a small saucepan over low heat. Stir in Worcestershire sauce, seasoned salt, garlic powder, and onion powder.
  • Pour the butter mixture over the dry ingredients and toss gently until every piece is evenly coated.
  • Transfer the coated mix to a shallow disposable aluminum pan in a single layer for maximum smoke exposure.
  • Place the pan on the smoker grates. Smoke at 225°F for 1 hour, stirring every 15 minutes to redistribute the butter and expose fresh surfaces to smoke.
  • The mix is done when the cereal pieces feel dry to the touch and look slightly golden. Remove the pan from the smoker.
  • Let the mix cool completely in the pan before transferring to an airtight container. It will firm up and become crunchier as it cools.

Notes

Wood selection: Stick with mild fruitwoods (pecan, cherry, apple). Avoid mesquite or heavy hickory, which can overpower the snack mix.
Pellet grill option: For deeper smoke flavor, run at 180°F for 2 hours, stirring every 20 minutes.
Storage: Keeps up to 2 weeks in an airtight container at room temperature. Freeze in zip-top bags for up to 1 month.
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