Next time you’re making Chex Mix, take it to another level by using your pellet grill or smoker instead of the oven. It adds a nice, rich, smoky flavor. I like to use a little hot sauce to spice it up as well! I make this every year for Thanksgiving & Christmas. It’s an irresistible snack that your guests won’t be able to keep their hands off. Perfect for any game day, party or simply just to have on-hand for endless happiness!
About the Chex Mix
- Smoker/Grill: Obviously, you’ll need a smoker or pellet grill to get the maximum benefit out of this recipe. While this mix would be fine in the oven, it’s really the smoky component that puts it over the top! Any smoker will suffice, but having the precise temperature control of a pellet grill really gives you a big advantage. You’ll need to keep the temp at or around 250F – which is true of most BBQ recipes anyways.
- Ingredients: Chex Mix can be made about a million different ways. Feel free to add, delete or substitute any of these ingredients however you like. Want to add a sweet touch? Consider adding Peanut M&M’s or Chocolate Chunks to the mix after it’s fully cooled.
- Salt: My recipe doesn’t included any additional salt. Lots of the ingredients already have salt, so there’s no need to add anymore.
- Hot Sauce: Optional. I use Frank’s Original Red Hot for this recipe because it’s pretty simple. It’s spicy and adds a nice hit of acid without going overboard. Feel free to swap with whatever hot sauce you like – you may have to adjust the amount though to get everything just right.
Recipe
Smoked Chex Mix Recipe
Next time you’re making Chex Mix, take it to another level by using your pellet grill or smoker instead of the oven. It adds a nice, rich, smoky flavor. I like to use a little hot sauce to spice it up as well! I make this every year for Thanksgiving & Christmas. It’s an irresistible snack that your guests won’t be able to keep their hands off. Perfect for any game day, party or simply just to have on-hand for endless happiness!
Ingredients
- 6 Tbsp Melted Butter
- 1/4 Cups Frank’s Original Red Hot Sauce
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Smoked Paprika
- 1 Tbsp Chili Powder
- 2 1/2 Cups Rice Chex
- 2 1/2 Cups Corn Chex
- 1 1/2 Cups Goldfish
- 1 1/2 Cups Gardetto's Garlic Crisps
- 1 1/2 Cups Pretzel Wheels/Squares
- 1 Cup Smoked Almonds
- 1 Cup Garlic Cashews
Directions
- Step 1 Pre-heat smoker/pellet grill to 250F
- Step 2 In a large mixing bowl, combine Chex, Goldfish, Garlic Crisps, Pretzels, Almonds and Cashews. Mix with large serving spoon to combine.
- Step 3 In a separate, microwave safe bowl, heat butter for 30 seconds at a time until completely melted and hot.
- Step 4 Add Frank’s Hot Sauce, Worcestershire, Paprika & Chili Powder to the melted butter. Whisk to combine thoroughly.
- Step 5 Pour the warm, seasoned butter over your Chex Mix in the large mixing bowl. Stir gently to combine and coat the Chex Mix.
- Step 6 Pour Chex Mix onto parchment lined cookie sheets. Be careful not to overcrowd the pan too much, as you’ll need to stir the mix every 10-15 minutes while on the grill/smoker.
- Step 7 Place the trays onto the smoker/pellet grill. The trays should NOT be over direct heat. This recipe simply won’t work if the trays are over hot coals.
- Step 8 Stir the Chex Mix every 10-15 minutes to ensure even browning.
- Step 9 Cook for approximately 1 hour. Taste a piece or two every time you stir the Chex Mix. The mix is done whenever the pieces are completely dry but not too crispy. The mix will crisp up even more as it cools.
About the Author
Cameron is a co-founder of Whisk & Shake. His journey in the food & beverage world began as a delivery driver for a small mom & pop Italian restaurant in Dallas at the age of 18. He quickly became intrigued by the inner workings of restaurant life and enrolled in the culinary program at Johnson & Wales University. Since graduating with degrees in Foodservice Management and Culinary Arts, he’s held management position in both front and back of house ranging from Executive Chef to General Manager. In 2019, he successfully passed the Certified Sommelier exam administered by the Court of Master Sommeliers. He has been a professional wine buyer for over 10 years and picked up his craft cocktail knowledge while tending bar at one of the premier cocktail bars in DFW. In his free time, Cameron loves to golf, fish, paddle, hike and run.
