This is a recipe that was popular back in South Dakota...and everyone called it Gizzies... but it's basically the same as Chex Mix. I remember my mother making it when I was young and I always sought out the few pieces that were overly soaked in sauce... they were the best! So I figured, why not soak them ALL in sauce? And since the recipe called for 250 degrees in the oven, I immediately thought that 250 degrees is smoker temp... :) Insane amounts of sauce AND smoke? What could go wrong?
This is my stack of ingredients... Corn, Rice, and Wheat Chex... some pretzels and cheez-its... Tabasco, Worcestershire, Garlic Salt, Accent, and Butter.
I mixed 4 cups of rice chex, 4 cups of corn chex, 2 cups of wheat chex, 2 cups of pretzels, and 2 cups of cheez-its and then prepared the sauce.
For the sauce, I used 2 sticks of butter, 10 tbsp of Worcestershire, 2 tbsp of tabasco, 2 tsp of Garlic Salt, and 1 tsp of Accent. This is 2-3x as much sauce as most chex mix recipes call for, but again... I like the sauce. Otherwise you're just eating cereal... :)
I put the sauced (and very wet) mix onto my jerky racks, lined with cheese cloth... it fit easily on the 4 racks... the 4th one was almost empty, actually. And into the smoker they went.
I turned the temp up to about 250 degrees, with hickory chips... I opened the door to cool it off a bit and turn the heating element back on whenever it stopped smoking, a trick I've learned to use with my MES... After about 2 hours in the smoke and heat, everything seemed pretty dry so I took them out and packaged them into some small containers.
I felt like they may have gotten slightly burnt, so I think next time I'll go with a 200 degree temp instead... but they're VERY edible. I've almost finished the whole batch in 2 days and I'm ready to make more. All the sauce on them made the smoke stick very well and they're definitely not your mother's Chex Mix. Thanks for the read!