Smoked Cheez It Crackers Recipe

Introduction

Smoked Cheez It Crackers are a flavorful twist on a classic snack, perfect for parties or cozy nights in. Infused with a smoky aroma and a touch of spice, these crunchy bites will quickly become a favorite. Making them at home is simple and rewarding for any smoker enthusiast.

Ingredients

• 1 box Cheez It crackers
• 3 tablespoons olive oil
• 1 tablespoon Blackened Saskatchewan Rub (or your favourite rub)

Instructions

1. Step 1: Fire up your smoker and set the temperature to 185°F (85°C).
2. Step 2: While the smoker is heating, combine the Cheez It crackers, olive oil, and Blackened Saskatchewan Rub in a large chafing pan or on a baking sheet. Toss well to coat evenly.
3. Step 3: Place the coated crackers into the smoker and smoke at 185°F for 30 minutes.
4. Step 4: After 30 minutes, stir the crackers gently to ensure even smoking. Increase the smoker temperature to 275°F (135°C).
5. Step 5: Continue smoking the crackers at 275°F for an additional 30 to 45 minutes, until they darken slightly and absorb a rich smoky flavor.
6. Step 6: Remove the crackers from the smoker and spread them onto a wire cooling rack. Let cool completely before serving.

Tips & Variations

• For a milder smokiness, reduce the second smoking time or lower the temperature slightly.
• Try different spice rubs to customize the flavor profile according to your preference.
• Use peanut oil or avocado oil instead of olive oil for a different taste and higher smoke point.
• Serve with a dipping sauce like ranch or spicy mustard for added variety.

Storage

Store smoked Cheez It crackers in an airtight container at room temperature. They will stay fresh and crunchy for up to one week. Avoid refrigeration to prevent sogginess. If needed, re-crisp them briefly in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a gas grill instead of a smoker?

Yes, you can set up a gas grill for indirect smoking and maintain a low temperature with wood chips to add smoke flavor. Just monitor the heat carefully to mimic the smoker settings.

What if I don’t have a Blackened Saskatchewan Rub?

Any good-quality spice rub with smoky, savory notes will work well. You can also make a simple mix with smoked paprika, garlic powder, onion powder, salt, and black pepper for a similar effect.

Smoked Cheez It Crackers Recipe

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4.9 from 106 reviews

These Smoked Cheez It Crackers offer a deliciously smoky twist on the classic cheesy snack. By slowly smoking the crackers at low temperatures with olive oil and a flavorful rub, they develop a rich, deep smoky flavor perfect for snacking or entertaining. This simple, no-fuss recipe uses a smoker to infuse the crackers with mouthwatering smokiness without overpowering the original cheese flavor.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 200 servings 1x
• Category: Snack
• Method: Smoking
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 1 box Cheez It crackers (about 12 ounces)
• 3 tablespoons olive oil
• 1 tablespoon Blackened Saskatchewan Rub, or your favourite seasoning rub

Instructions

1. Prepare the Smoker: Fire up your smoker and set the temperature to 185°F. Allow it to come to temperature before placing the crackers inside to ensure even smoking.
2. Toss Crackers with Oil and Rub: In a large chafing pan or on a baking sheet, combine 1 box of Cheez It crackers with 3 tablespoons of olive oil and 1 tablespoon of Blackened Saskatchewan Rub (or your preferred rub). Toss well to coat all crackers evenly with the oil and seasoning.
3. Start Smoking at Low Heat: Place the baking sheet of coated crackers into the preheated smoker. Smoke them at 185°F for 30 minutes to begin infusing the smoky flavor gently.
4. Stir and Increase Heat: After the initial 30 minutes, stir the crackers gently to redistribute them. Raise the smoker temperature to 275°F for a more intense smoke and faster drying.
5. Continue Smoking: Smoke the crackers at 275°F for an additional 30 to 45 minutes. Monitor for the crackers to darken in color and absorb a pronounced smoky flavor without burning.
6. Cool Before Serving: Remove the smoked crackers from the smoker and spread them onto a wire cooling rack. Allow them to cool completely before serving to let the flavors meld and the texture crisp up.

Notes

• Use a mild wood like apple or cherry for smoking to avoid overpowering the cheese flavor.
• Keep a close eye during the second smoking phase to prevent crackers from burning.
• The Blackened Saskatchewan Rub adds a slightly spicy, savory depth, but feel free to experiment with other seasoning blends.
• Store leftover smoked crackers in an airtight container to maintain crispiness.
• Ideal for serving at parties or as a unique snack with drinks.

Keywords: Smoked Cheez It Crackers, smoky snacks, Cheez It recipe, smoked snacks, party snacks, cheese crackers, smoked appetizer