Smoked Cheez Its 

Smoked Cheez Its are one of those easy recipes that feel almost too good to be true. With just a few pantry spices, melted butter, and real smoke flavor, a simple box of Cheez Its turns into a bold, crunchy snack that disappears fast at any party, movie night, or casual hangout.

What Are Smoked Cheez-Its?

Smoked Cheez-Its are classic cheese crackers that have been lightly coated in melted butter and spices, then cooked low and slow on a smoker or pellet grill. Instead of baking on a baking sheet in the oven, the crackers absorb a gentle smoky flavor that makes them richer and more savory than the original cheez its recipe. Think of them as an upgraded, BBQ-inspired party ot game day snack.

Why Cheez-Its Are the Perfect Smoker Snack

This is a great snack to make when your smoker is already running. There’s no meat to monitor, no temperature swings to stress over, and the payoff is huge. From a chef’s perspective, smoked Cheez-Its are a perfect example of how smoke can elevate simple foods. They’re affordable, fast, and always a crowd favorite.

Can you make this snack if you don’t have a smoker? I often get asked these questions on social media, and the answer is yes! Just follow all the same steps in the recipe card below, but use your oven instead. This just omits the natural smoke flavor (I usually do not recommend adding liquid smoke unless you really want to. A little goes a long way).

Best Cheez-Its for Smoking (Cheddar vs White Cheddar)

Using both cheddar and white cheddar Cheez-Its creates balance. The classic cheddar brings that nostalgic, salty bite, while white cheddar is creamier and mellower. Together, they hold up better to bold spices and smoke without tasting harsh or overly salty.

Use a combination of flavors in this or pick the one you love best. You can’t go wrong!

Ingredients for Smoked Cheez-Its

This recipe uses two boxes so the seasoning actually sticks and delivers flavor in every bite.

You’ll need:

• Both cheddar and white cheddar Cheeze Its (or you can just use whatever flavor you prefer)
• Melted butter
• Worcestershire sauce
• Garlic powder, onion powder, black pepper, celery salt
• Smoked paprika and Aleppo pepper for gentle heat (Aleppo pepper can sometimes be hard to find- if you like spice, swap with a tiny bit of cayenne or red pepper flakes) 

These ingredients create a deep savory flavor without overpowering the crackers or making them too soggy during the smoking process. 

How to Smoke Cheez-Its

1. Preheat the smoker
   Preheat your smoker or pellet grill to 200–225°F. Low heat is essential for crackers. This temperature allows the Cheez-Its to slowly dry out while absorbing smoke without scorching the cheese or turning bitter.
2. Mix the wet ingredients
   In a very large mixing bowl, whisk together the melted butter and Worcestershire sauce until fully combined. Mixing first ensures the crackers coat evenly and prevents greasy or soggy spots.
3. Coat the Cheez-Its
   Add both boxes of Cheez-Its to the bowl. Gently fold and toss until every cracker has a light, even sheen. The goal is coating, not soaking.
4. Season in layers
   Sprinkle the garlic powder, onion powder, celery salt, paprika, and Aleppo pepper evenly over the crackers. Toss gently between additions so the seasoning sticks to the fat instead of settling at the bottom. I also like to season half and toss, then repeat to help get an even coating.
5. Pan and spread
   Transfer the seasoned Cheez-Its to a cast iron skillet, disposable aluminum pan, or shallow roasting pan. Spread them into a single, even layer so smoke can circulate the crackers.
6. Smoke low and slow
   Place the pan on the smoker grates and smoke for 60–75 minutes, stirring every 15 minutes. Stirring exposes new surfaces to the smoke and helps the crackers dry evenly without hot spots.
7. Cool completely
   Remove the pan from the smoker and let the Cheez-Its cool completely at room temperature. As they cool, moisture evaporates, and the crackers crisp up fully.
8. Taste and store
   Taste once cooled and adjust seasoning if needed. Transfer the finished Smoked Cheez-Its to an airtight container for storage. They will keep their crunch for several days.

Tips for Smoking Cheez-Its

• Smoke at the right temperature:
  Set your smoker or pellet grill to 200–225°F. This low, steady heat allows the crackers to dry out slowly while absorbing smoke flavor, instead of browning too quickly or tasting burnt.
• Plan for the full cook time:
  Smoked Cheez-Its typically take 60–75 minutes. Stir the crackers every 15 minutes to prevent hot spots and ensure even smoke exposure on all sides.
• Choose a mild wood:
  Apple, cherry, and pecan are ideal choices. These woods add a gentle smoky flavor without overpowering the cheese. Strong woods can make the crackers taste bitter.
• Let them cool to get crispy:
  Once removed from the smoker, allow the Cheez-Its to cool completely at room temperature. As they rest, moisture evaporates, and the crackers firm up. If they seem slightly soft, leave them uncovered for 20–30 minutes before storing.
• Make them ahead of time:
  Smoked Cheez-Its are a great make-ahead snack. You can prepare them a day or two in advance and store them in an airtight container until ready to serve.

Flavor Variations for Smoked Cheez-Its

Once you master the base method, smoked Cheez-Its become a blank canvas. This great recipe works with a wide range of seasonings, making it easy to customize the flavor for different moods, menus, or gatherings.

• Ranch Style:
  Swap the seasoning blend for ranch seasoning or a mix of dried dill, garlic powder, onion powder, and parsley. This version is especially popular for game day and casual snacking.
• Spicy Smokehouse:
  Increase the Aleppo pepper or add cayenne, chipotle powder, or crushed red pepper flakes for heat. Smoked paprika pairs especially well with spicy blends.
• BBQ Rub Blend:
  Use your favorite BBQ rub in place of the spice mix. Look for rubs with savory, pepper-forward profiles rather than heavy sugar to avoid burning during smoking.
• Everything Bagel:
  Toss the crackers with everything bagel seasoning after coating them in butter. This adds texture, salt, and a subtle garlic-onion crunch.
• Cheesy Garlic:
  Add extra garlic powder and finish with a light dusting of grated Parmesan once the crackers are warm from the smoker.
• Herb Forward:
  Mix dried rosemary, thyme, or oregano into the seasoning blend for a more savory, snack-board-friendly flavor.

This flexible base makes it easy to keep smoked Cheez-Its on repeat without them ever tasting the same.

How to Store Smoked Cheez-Its

Proper storage is key to keeping smoked Cheez-Its crisp and flavorful. Once the crackers have cooled completely, transfer them to an airtight container, mason jars, or well-sealed bags. Any lingering warmth can trap steam, which leads to sogginess, so this cooling step is essential.

Store the containers at room temperature, away from heat or direct sunlight. Avoid refrigerating the crackers, as cold temperatures introduce moisture that softens their texture. When stored correctly, smoked Cheez-Its will stay crunchy and maintain their smoky flavor for 5–7 days.

If the crackers lose some crispness over time, they can be refreshed by spreading them on a baking sheet and warming them in a 300°F oven for 5–7 minutes, then cooling completely before returning them to the container. This quick reset helps drive off excess moisture without overcooking the crackers.

More Recipes To Try

• Smoked Crackers Recipe
• Cinnamon Sugar Crackers Recipe
• Candied Bacon Crackers Recipe
• Smoked Cornbread Recipe
• Homemade Keto Check Party Mix