Cheez It crackers, olive oil, Worcestershire sauce, and prime rib rub meet smoke magic. Snack dreams unlocked.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So, picture this. We’re all out back on a Saturday, grill going, drinks in hand, my uncle telling that same story he tells every time we light the smoker. (You know the one. Involves a fishing trip, a busted cooler, and an angry goose. Don’t ask.) And I’m prepping the usual stuff—ribs, chicken, maybe some veggie skewers so we feel better about the meat parade.
Then—somewhere between the ribs and the goose story—I look over and see my cousin dumping Cheez Its into a foil pan. Just… dumping them. “Trust me,” he says. Those words never end well.
But here’s the thing: it did. It ended very, very well.
That random little moment sparked something. The smoky flavor, the crisp crunch, the way those cheesy squares soaked up every bit of that grill magic—it was ridiculous. I’ve messed around with it since. Added olive oil, a splash of Worcestershire (I still have to Google how to spell that), and my go-to prime rib rub. Every batch brings me back to that sunny afternoon. The chaos. The laughter. The smell of smoke on my hoodie. And yes… even the goose.
Why You’ll Love This Smoked Cheez Its Recipe?
They’re not just a snack. They’re a mood. They’ve got that “I actually brought something cool to the party” energy without making you spend hours in the kitchen. You know that feeling when people take a bite and immediately go, “What IS this?” and you just smugly smile? That’s these.
They’re smoky and cheesy and salty in the most dangerously addictive way. I keep a jar of them on my kitchen counter and poof—they’re gone before the next grocery run. And I’m not saying they fix all your problems, but they might distract you long enough to forget about them for a while.
Ingredient Notes:
Not even kidding—this might be the shortest ingredient list you’ll ever see. It’s so simple it feels like you’re cheating, and honestly, that’s kind of the best part.
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Cheez Its – Go with the original kind. The extra toasty ones? Even better. I once tried the white cheddar ones and… look, some experiments don’t need repeating.
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Olive Oil – It’s the glue. Not literally. But it helps the flavor stick and adds this smooth finish. Don’t use the fancy $20 bottle, though. Save that for bruschetta or impressing your in-laws.
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Worcestershire Sauce – Adds this umami thing I can’t really describe. Like salty-sour-savory? You get it.
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Prime Rib Rub – I use the Traeger one because it smells like meat candy. But use whatever you’ve got. Just make sure it’s got some smoke, salt, and attitude.
How To Make Smoked Cheez Its?
Step 1: Fire up your smoker.
Whatever pellets you like—hickory, mesquite, cherry. Each one has its vibe. I usually go with whatever bag isn’t buried behind the Halloween decorations in the garage. Get it going on the smoke setting until it looks like you’ve summoned a ghost. Then bump the temp to around 200–225°F.
Step 2: Mix it up, baby.
Throw the Cheez Its in a big bowl. Add your olive oil, a few generous glugs of Worcestershire, and enough rub that it looks like a party. Then stir. Or toss. Or shake it like you mean it. I use my hands, but I know not everyone wants orange fingers for the rest of the day. Respect.
Step 3: Spread ‘em out.
Foil pans are your best friend here. No cleanup. Zero judgment. Just dump the cheesy goodness in there and spread it out. Keep it to a single layer if you can. You want smoke to hit every corner.
Step 4: Let the smoke do its thing.
Toss the pan into your smoker, close the lid, and walk away. Seriously. Go water your plants. Call your mom. Whatever. Just check in every 30 minutes to give them a stir so they don’t clump. After 90 minutes, they should be golden and gloriously crisp.
Step 5: Let them cool (and maybe hide a stash)
This part’s hard. But trust me—let them cool. Straight from the smoker, they’re a little soft and oily. Give it 15–20 minutes and they crisp right up. That’s when you really taste the magic.
Storage Options:
Airtight containers, my friend. I use old pickle jars or those oversized cereal containers we all pretend to organize our pantries with. Just make sure they’re cool before you seal them up or you’ll trap steam and—poof—sad soggy crackers.
They stay good for about a week. But if you’ve got teenage boys or snack-loving roommates? Two days, tops. I tried freezing a batch once and they were… fine. Kinda like leftover popcorn. Still good, just not as wow.
Want To Save This Recipe?
Variations and Substitutions:
I know some of you can’t help but remix a recipe. Honestly, same. So here’s how to play around with it:
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Different Crackers – Goldfish? Yes. Pretzel Crisps? Even better. Just nothing flimsy or it’ll fall apart.
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Spice Things Up – Add a pinch of cayenne or a few drops of hot sauce. I once used ghost pepper rub. Regret followed. But, hey, live and learn.
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No Smoker? – Oven works fine. 225°F for an hour or so. Stir halfway. You won’t get the same smoky punch, but it’s still solid.
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Want It Sweet & Spicy? – Drizzle a tiny bit of maple syrup before smoking. Weird? Yes. Good? Shockingly.
What to Serve with Smoked Cheez Its?
These babies are snack royalty, but they play well with others:
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Beer – Duh. Smoky + salty + cold beer = joy.
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Tomato Soup – I know. Sounds odd. But crumble these on top? Game-changer.
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Charcuterie Board – Elevates your meat-and-cheese game instantly. People will ask if you bought them at a fancy store. Smile and lie.
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Dip Time – Ranch, spicy queso, even hummus if you’re feeling healthy-ish.
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Midnight Netflix Binge Snack – No explanation needed.
Frequently Asked Questions:
Do I have to use Cheez Its?
Nope! But I haven’t found another cracker that holds up quite like they do. Try stuff out and let me know what works!
Can I make them ahead?
Absolutely. In fact, they might taste better the next day. Something about the flavor settling in? Anyway, I usually stash some before the rest of the family attacks them.
Is this a weird recipe?
Yes. But in the best way. You’ll see.
Okay, that’s it. That’s the snack story I didn’t expect to love as much as I do. Whether you make a batch for your next BBQ or just because it’s Tuesday and you need something salty to get through the week—these Smoked Cheez Its are weirdly comforting.
Try them out and let me know what you think. Or, you know, send me your twist on it. I’m always up for a good snack chat.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Smoked Cheez Its
Ingredients
- 12.4 ounces Cheez It crackers
- 1/2 c olive oil
- 1/4 c Worcestershire sauce
- 1/4 c Traeger Prime Rib Rub
Instructions
- Fill your smoker. With wood pellets of your choice.
- Start the smoker on its smoke setting. Until a fire is established. Then preheat to 200-225 degrees F. With the lid closed.
- In a big bowl. Mix the Cheez It crackers with olive oil. Worcestershire sauce. And the prime rib rub. Until they're evenly coated.
- Spread the crackers out on a cookie sheet. Or in an aluminum pan.
- Smoke them in the smoker. With the lid closed. For about 90 minutes. Give them a stir every 30 minutes. To keep them from sticking together.
- After smoking. Let them cool down before serving.
- Enjoy your smoky, flavorful Cheez Its!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
