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Smoked Cheez It Crackers

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Smoked Crackers. It's time we realize that smokers aren't just for crackers! Check out this awesome, easy recipe for smoked cheese flavoured crackers. You'll love it!

In the cracker aisle, I noticed this little box of crackers I'd never seen and thought "Self... Let's grab those."

Turns out at that point, Cheez-Its were brand new to Canada and I was perched on the cutting edge of cracker culinary. #winning

But I can't leave well enough alone, so here we are.

Adding some spice and some smoke takes these crackers to the next level.

This recipe is dedicated to elevating a basic ingredient.

Crackers piled in a mason jar with a white tag that says "Smoked Cheezits".
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Tips + tricks

No. 1 --> Make a double batch. The day I was testing this recipe, we had friends come over for dinner. Between 4 adults and 4 kids, we managed to snack down 2 boxes and 3 flavours worth of Smoked Cheez Its in only a few hours!

No. 2 --> Smoke it longer if you want a more pronounced smoke flavour - I personally like the 1 hour smoke, but this recipe is a guideline, tweak it till it makes your belly smile!

No. 3 --> This is such a great recipe because it takes such little time. It's not intensive, it's just a good little afternoon project. You'll love that you can use your smoker for under 6 hours!

No. 4 --> If you love smoked snacks, you have to try my Smoked Chex Mix, Smoked Pumpkin Seeds, or Smoked Cheese.

Smoked Cheez Its spilling out of a tipped over mason jar.

Ingredients

In this recipe, I used Traeger Blackened Saskatchewan Rub - I love the peppery, garlic punch with the cheesy flavour of the crackers. But feel free to substitute with any rub you like! (I'd probably avoid rubs with a sweet base, but that's a personal choice)

Post Smoke Notes: Next time I make these, I am going to try rendered bacon fat as my oil. I think it will add an extra layer of flavour!

Recipe ingredients.

What wood?

I'm going to ruffle some feathers here. Hard.

I can't tell any different between different flavoured pellets. I've tried extensively and I just can't.

All that to say, this is a quick smoke, so use whatever is in your hopper, unless that's nothing, and then I'd say use whatever you like!

Crackers spread on a cooling rack.

How to make

This recipe is incredibly easy.

  1. Start your smoker according to manufacturer's directions, and set to 185f.
  2. Toss the crackers, olive oil, and rub together in a deep baking sheet, or chafing pan. Spread them in a single layer on your sheet/pan.
  3. Smoke the Cheez Its at 185f for 30 minutes.
  4. Increase the heat to 275f, and stir the crackers. Smoke at 275f for 30 -45 minutes.
  5. Cool the crackers on a wire cooling rack before serving or storing.

How to store

These smoked crackers are delicious fresh (like once cooled, but also even when warm), but they keep really well in airtight containers. I love to use mason jars, but any airtight container will work. The main goal is to keep out the moisture because they WILL absorb moisture from the air and get stale.

Two mason jars with smoked crackers in them.

Smoker

Kevy and I splurged on a Traeger Timberline 1300 last year and I have no qualms with saying it was probably the best purchase we've ever made. I mean, my pants are getting smaller, but the food is SO GOOD!

You can get a Timberline from WILLIAMS SONOMA, or it’s sister model the Ironwood from AMAZON.

Chafing pans

This seems like such a random thing to love, but I love and use my chafing pans all the time on the Traeger! We have a selection of sizes and depths.

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📖 Printable Recipe

Two mason jars with smoked crackers in them.
Yield: 200 g

Smoked Cheez It Crackers Recipe

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Take your cracker game to the next level with these simple, but delicious smoked Cheez It crackers. Using 3 ingredients, a little smoke and a little heat, you'll transform cheesy crackers into flavour bombs.

Ingredients

  • 1 box Cheez It crackers
  • 3 tbsp olive oil
  • 1 tbsp Blackened Saskatchewan Rub - Or your favourite rub.

Instructions

  1. Fire up your smoker and set to 185f.
  2. While the smoker is starting up, toss the crackers, oil and rub together in a large chafing pan or on a baking sheet.
  3. Place the sheet of crackers into your smoker. Smoke at 185f for 30 minutes.
  4. After 30 minutes, stir the crackers and increase the heat to 275f.
  5. Smoke at 275f for 30-45 minutes. Until the crackers have darkened and taken on some smoke flavour.
  6. Remove the crackers from the smoker and dump on to a wire cooling rack to cool before serving.

Notes

What Kind Of Pellets?

I still haven't managed to tell a difference between pellets on my smoker, so I vote for using whatever is in your hopper!

Storage

These crackers need to be stored in an airtight container to avoid them absorbing moisture and getting soggy. We use mason jars, but zipper bags work great too.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 36Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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Smoked cheez its crackers pinterest graphic.

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