Easy Smoked Cheez-Its
Once you make a batch of Smoked Cheez-Its, it’s hard to stop! Tossed with butter and seasonings, then smoked to perfection.
I sampled smoked Cheez-It’s at a local shop here in Kansas City right before Christmas, and I’m not exaggerating when I say that I have not stopped thinking about them since!
Last weekend, my husband and I were working on new smoker recipes, and I decided to go ahead and try our hand at smoking Cheez-its ourselves! A big part of our passion for growing our smoking and grilling game is trying out new things.
Ideally, we like to do this while we already have our smoker fired up, which is exactly what we did here! this smoked cracker recipe is perfect to throw on towards the end of your smoke time.
I think that we did a pretty good job replicating the flavor of the crackers we sampled in the shop. Of course, the crackers had smoke flavor, but the seasoning reminded me of the bold spices in my Oyster Firecracker seasoning, so I started there and made just a few small adjustments.
This recipe is a snacking pleasure for cheese lovers and smoker enthusiasts alike! There is so much savory umami flavor in these crackers, it’s truly hard to stop eating them once you start.
The Best Wood for Smoked Crackers
Maybe you’re firing up your smoker or Traeger just to make these snack crackers, but I doubt it!
The wood you choose is a very personal decision, so I don’t want to be too pushy. For this recipe, I used pecan wood chunks, but hickory, cherry or maple would work well too.
To be honest, I’d love for you to use the kind of pellets or wood chips you already have on hand. There is just a short smoke time for this recipe. So, I don’t want to tell you an optimal wood option and make a special trip to buy a certain type of wood.
Substitutions from Smoked CheezIts
There are a whole lot of variations you can try for this recipe! And there’s nothing stopping you from splitting the box of Cheezits in half and trying different seasoning mixes on each half. Here are a few ideas to adjust for different preferences:
- If you’re a bold flavor chaser, try out your favorite barbecue dry rub instead of Ranch seasoning, or as a substitute for a portion of it!
- I used the standard flavor of Cheez-Its, but you’re welcome to use white cheddar, pepper jack
- Instead of butter, try olive oil or any other neutral cooking oil.
- This recipe calls for just a little bit of Worcestershire, but you’re welcome to omit it completely or substitute with soy sauce.
You are most welcome to cook the crackers on the grill over low, indirect heat. They will not be as smoky, but will still get a kiss of smoke!
Or if weather doesn’t cooperate, just bake in the oven at the suggested temperature below.
Serving Suggestions
These smoky cheese crackers make the best snack! Serve them alongside other easy appetizers like my Bacon Wrapped Water Chestnuts, Smoked Buffalo Chicken Dip, Smoked Crack Dip or Cajun Crab Dip. They are also a very welcome addition to any grazing table!
To make a food gift that your pals will love, package them in cute, airtight Christmas baggies or in a mason jar.
If you have leftover smoked crackers that have gone stale, consider crushing them up to use them for breading! It makes for a truly epic meal.
Storing Smoked Cheez Its
Once cooled, store your smoked crackers in an airtight container at room temperature, preferably in a dry place. Humidity will make them lose their crunch.
These should keep for up to two weeks, if they last that long!
I hope you love this savory Smoked Cheez It recipe! If you end up making this, I’d love to hear how it went in the comments below.
Easy Smoked Cheez Its
Ingredients
- 12.4 ounces Cheez-Its, 1 box
- 6 Tablespoons butter, salted
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Ranch dressing mix, 1 packet
- 1 tablespoon red pepper flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dill weed
Instructions
- Preheat the smoker to 200-225 degrees Fahrenheit.
- Add the butter, Worcestershire sauce and seasonings to a large Ziploc bag or large bowl. Shake or whisk to combine.
- Add the Cheez-Its to the butter mixture. Gently toss to coat the crackers.
- Transfer the crackers to a disposable aluminum pan or baking sheet and spread out so they’re as close to being in a single layer as possible.
- Place the plan directly on the smoker/ grill grate. Smoke for approximately one hour, tossing the crackers every 20 minutes. Stir quickly and put the lid back on to keep the heat stable.
- Remove from the smoker and spread the smoked crackers on a large sheet of parchment to cool. Allow to cool for about 20 minutes before eating.
6 teaspoons or 6 tablespoons of butter?
Hi Janessa! Good catch, its Tablespoons. I have it corrected!