Smokin' Cheez-It's

[alanwest]

It's Snack Sunday here in Nashville, so I'm smoking some Cheez-It's!

'

[Catmandu]

Interesting. How did they turn out? How long and what temp?

[alanwest]

They came out incredible, 180 degrees for 90 minutes and then cool for a minute or two and then right into a ziplock to keep the smokiness in.

[Huskee]

I love love love love love Cheez Its. I too am interested to hear how you liked them.

[alanwest]

We did plain and with dry ranch dressing. I loved the plain ones but my oldest daughter is a fan of the ranch version.

[RonB]

That does sound great.

[JakeT]

Not sure how his were, but there's a local brewery around here that has smoked cheez its as their bar food. I think they use alder. Really really good!

[alanwest]

I used Hickory for mine and everyone can't get enough of them.

[JakeT]

Nice! I’m definitely going to have to try this one of these days. Maybe for our family reunion be good cocktail hour snack!

[texastweeter]

sometimes throw some goldfish into our "trash" mix that gets made around the holidays. they are pretty good, but i bet those are better. should dry to smoke some of the hot and spicy ones!

[FireMan]

I wouldn’t of thunk that in 3 years, amazing!

[Jerod Broussard]

Cheez-It with plenty salt on at least one side- GREAT!

Cheez-It with no salt on either side- FALSE ADVERTISEMENT ON DA BOX!

I got pork chops wrapped in bacon on the pellee.

[Mr. Bones]

Smoke on, Jerod! Lookin forward to yer results!

[snowswamp]

WHA?! My kids are going to pass out from the anticipation.

[Jerod Broussard]

My lips are sealed.

[snowswamp]

At least they’ll be quiet. 😬😀

[alanwest]

Hope they enjoy them as much as my brood are!

[Mr. Bones]

Great how ya tied it all together, amigo! Sheer Brilliance!
Historically, I smoked a spell, then went a lookin fer th Cheez Its, Doritos, etc.

Ah'm a haveta try this here! (Along with smoked Chex Mix! )

[alanwest]

Thanks so much!

[Dr ROK]

Time, temp, results???

[alanwest]

180 degrees for 90 minutes and then cool for a minute or two and then right into a ziplock to keep the smokiness in and everyone LOVES them!

[Buck Flicks]

Man... not sure how I missed this. But rest assured, this WILL happen next cook.

I like the "extra well done" cheez-it variety that was available a couple years ago. Not sure if it's still a thing... but I imagine this is kind of the same, but way better.

[PBCDad]

I haven't tried it, but I heard about making homemade cheez-its on my local NPR station. I just looked it up, and the recipe they link to is from Serious Eats: https://www.seriouseats.com/2016/09/...cheez-its.html

[RonB]

I just printed the recipe. It's an easy recipe. They might do well on the Weber with a little hickory.

[alanwest]

Thanks for sharing this! I remember listening to the story on NPR when driving home from work.

[SmokeyGator]

Wait a minute here!!!

Cool. Ranch. Doritos.

Yes. Yes. I’m feeling it. Yes. It’s the weekend. So I have time. And yes!

[snowswamp]

Ka-POW!!! (mind blown)