This smoked Chex Mix is my BBQ version of a traditional snack you know and love. This smoked recipe adds more delicious flavor to a crunchy savory snack that is perfect for any occasion. This recipe is easy to follow and only takes one hour on your pellet grill.
Why you will love this recipe
Its Easy! – It’s a safe bet that you or your guests have never seen a chicken lollipop. This dish is definitely a head turner, but it is also delicious and an easier way to eat chicken drumsticks. Since the tendons and small bone is removed each bite consists of delicious smoked chicken and nothing else.
Economical – Chicken legs are inexpensive! They are by far the least expensive cut of meat at the butcher. You can feed your whole family or the whole baseball team for a small amount of money.
Delicious – Chicken drumsticks are all dark meat, which is much more flavorful than white meat. Cooking them to perfection is a piece of cake too.
What is a Smoked Chex Mix?
Chex Party Mix was popularized in the 1950s and it’s still a favorite snack today. Next time you make this tasty mix, instead of baking it in the oven, why not put it in the Weber Bullet at the end of a cooking session? You’ll make good use of an hour’s worth of residual heat and the mix will pick up a subtle, smoky flavor from the cooker.
What follows is the Original Chex Party Mix recipe and a spicy variation, but any similar cereal/snack mix recipe can be baked in the WSM using this same method.
Ingredients
- 3 cups Corn Chex cereal
- 3 cups Rice Chex cereal
- 3 cups Wheat Chex cereal
- 1 cup pretzels
- 2 cup Cheez-Its
- 2 cups peanuts
- 1 cup pecan halves
- 6 Tablespoons butter
- 2 Tablespoons Worcestershire sauce
- 2 tablespoons Lowrys Seasoned Salt or Garlic Salt
Prep the Chex Mix
Melt the butter in a small bowl. Add the Worcestershire and Lowrys Seasoned Salt to the butter and mix to combine.
Place all the dry ingredients in a large bowl or tin foil pan (a lasagna pan is the perfect size). Drizzle the butter and spice mixture over the dry ingredients and stir to evenly coat everything.
Preheat your grill
Preheat the pellet grill to 250 degrees F. I recommend either hickory, oak, or mesquite pellets for this recipe. You want to add as much smoke as possible in a short amount of time. The more savory flavor you can add the better.
Smoke
Place the pan of Chex Mix directly on the grates of your pellet grill. Smoke for about an hour, stirring every ten to 15 minutes. The butter likes to sink to the bottom of the pan so it helps to try and spoon the most buttery pieces back to the top of the pan.
The Chex Mix should be done after one hour on the pellet grill at 250 F. Try a few pieces to taste the smokey goodness! If you want a touch more smoke you can let it go for another 30 minutes, but you should be careful not to over-smoke or burn the Chex Mix.
Take the pan off the grill and serve immediately!
Serve and enjoy immediately!
Pro Tips
- Storage: Allow the Smoked Chex Mix to cool completely before storing in an airtight container. I like to store mine in gallon size Ziploc bags. It will stay fresh for 5-10 days.
- Variations: You can also change the flavor profile by changing the spice mixture. I have added Franks RedHot Sauce to the butter mixture for a Buffalo variation. You could also add some brown sugar and a touch of soy sauce for an outstanding sweet and salty teriyaki version. Experiment and use your favorite spice rub.
- Disposable Pan: Use a disposable aluminum pan like a lasagna pan. A lasagna pan with the higher sides is perfect to keep all the ingredients in the pan during the smoke. Plus your clean up is much easier with a disposable pan!
Kitchen Tools and Equipment needed
- Wood Pellets – Use your favorite type of wood pellets. I like a bolder flavor for this recipe like hickory, oak, or mesquite.
- Pellet Grill – You can use any pellet grill for this recipe that has the grilling capacity to fit a 13 inch by 9 inch lasagna pan. You can half the recipe and use a smaller pan if you are smoking on a portable or table top pellet grill like the ASMOKE AS 350.
- Large Spoon – A large metal spoon is needed to mix the Chex Mix while it is smoking on your grill.
FREQUENTLY ASKED QUESTIONS
There is no need to wait or let the Chex Mix “rest”…you can eat this as soon as it comes off the grill. Transfer some to a bowl and start snacking!
No, you don’t need to store leftovers in the refrigerator. After the Chex Mix has cooled you can store leftovers in an airtight containter for up to 10 days.
I recommend using hardwood pellets for this recipe like hickory, oak, or mesquite. The bolder flavor smoke will add the delicious savory flavor that you want.
Smoked Chex Mix
Equipment
- 1 Pellet Grill
Ingredients
- 3 Cups Rice Chex
- 3 Cups Corn Chex
- 3 Cups Wheat Chex
- 2 Cups Roasted Peanuts
- 1 Cup Pecan halves
- 2 Cups Pretzels
- 2 Cups Cheez-Its
- 1 stick butter
- 3 Tblsp Worcestershire Sauce
- 2 Tblsp Lowrys Seasoned Salt
Instructions
- Preheat grill to 250 degrees over indirect heat using hickory wood. Melt one stick of butter (1/2 Cup) separately. Mix in Worcestershire sauce and Seasoned Salt into small bowl with melted butter.
- In a large bowl or aluminum pan, mix all the dry ingredients – Rice, Corn, and Wheat Chex, mixed nuts, roasted peanuts, pecans, Cheeze-its, and pretzels together.
- Pour melted butter and Worcestershire sauce mix into large bowl and carefully mix altogether.
- Place the pan of seasoned Chex Mix directly on the pellet grill for one hour.
- Remove and serve immediately.