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.
Servings 12 Servings
Ingredients
- 1 box (12-16 oz). Cheddar Cheez Its
- 1 box (12-16 oz). White Cheddar Cheez-its
- 1.5 sticks Butter melted
- 2 tbsp Worcestershire Sauce
- 1 tbsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Paprika
- 1.5 tsp Celery Salt or kosher salt
- 1 tsp Aleppo Pepper or 1/4 tsp Cayenne (optional)
Instructions
- Preheat the smoker: Preheat your smoker or pellet grill to 200–225°F. Use a mild wood such as apple, cherry, or pecan for best flavor.
- Mix the wet ingredients: In a very large bowl, whisk together the melted butter and Worcestershire sauce until fully combined.
- Coat the crackers: Add both boxes of Cheez-Its to a bowl or large foil pan. Pour 1/2 of the butter mixuture over the crackers. Toss everything and repeat once more with the remaining butter to ensure even coating.
- Season evenly: In a small bowl, combine the garlic powder, onion powder, celery salt, paprika, and Aleppo pepper over the crackers. Sprinkle half over the crackers. Toss gently until the seasoning is evenly distributed. Repeat with the remaining seasoning and toss again so all the crackers are nicely coated.
- Pan and spread: Transfer the seasoned crackers to a cast iron skillet, disposable aluminum pan, or shallow roasting pan. Spread into an even layer to allow smoke to circulate.
- Smoke: Place the pan in the smoker and smoke for 60–75 minutes, stirring every 15 minutes to prevent hot spots and ensure even smoke exposure.No smoker? Follow the same steps (time and temp) but use the oven instead.
- Cool completely: Remove the pan from the smoker and let the Cheez-Its cool fully at room temperature. They will continue to crisp as they cool.
- Store or serve: Once cooled, serve immediately or store in an airtight container for later.
Notes
Notes
- Letting the crackers cool completely is essential for crisp texture.
- Avoid high heat or sugary rubs, which can burn the cheese.
- If the crackers soften slightly during storage, re-crisp in a 300°F oven for 5–7 minutes and cool before storing again.