Taking the traditional holiday snack mix to the next level, this Smoked Chex Mix recipe adds more of what you want! This recipe is easy to follow and only takes one hour of cooking (or should we say, smoking) time.

Watch the Video!

What Goes In a Smoked Chex Mix Recipe?

This snack mix has all of the usual suspects: Rice Chex, Corn Chex, and Wheat Chex. In a large mixing bowl, pour in three cups of each Chex. Next, put in one cup of mixed nuts. Since the mixed nuts I usually buy don’t have enough roasted peanuts as I’d like, I also add in a 1/2 cup of them. Add in 1 1/2 cups each of bite-sized pretzels, bagel chips, and Cheeze-its. I add the last ingredient because Cheeze-its are a huge hit with my family.

In a small bowl, melt a stick of butter (1/2 Cup) in the microwave. Remove and mix in two tablespoons of Worcestershire sauce to enhance the savory flavors. Pour this mix over the dry ingredients in the large bowl and gently mix. I say “gently mix” because the Chex can break up easily and nobody wants that business. Mix ingredients either with your hand or a spatula. During the mixing, add in 1 1/2 teaspoons of seasoned salt, 3/4 teaspoon garlic powder, and 1/2 teaspoon onion powder. Feel free to use your favorite BBQ rub instead of seasoned salt.

Which Type of Smoking Wood Should I use?

This smoked Chex mix recipe is a savory one and goes better with bolder smoking wood flavors. With that said, hickory is the smoking wood of choice for this recipe. On a large baking sheet, pour ingredients from large bowl and make an even surface. For a little more flavor, sprinkle some more seasoned salt on top. Place baking sheet on preheated grill at 250 degrees for one hour. It is recommend to start preheating the grill prior to mixing the ingredients.

How Soon Can I Eat Smoked Chex Mix After It Comes Off the Grill?

Most grilling and smoking recipes call for rest times of between 10 minutes and up to two hours, but with this recipe I only wait one minute. Pour into a large bowl and serve!

Other Holiday Desserts

Want sweet holiday snacks? Check out these holiday favorites:

Smoked Candied Pecans

Candied Pecan Pie

Smoked Chocolate Chip Cookies w/Sea Salt Caramel (Trader Joe’s Recipe)

Classic Gooey Butter Cake

Smoked Chex Mix

Yield: 22 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour

Taking the traditional snack mix to the next level, this Smoked Chex Mix recipe adds more of what you want! This recipe is easy to follow and only takes one hour of cooking (or should we say, smoking) time.

Print

Ingredients

• 3 Cups Rice Chex
• 3 Cups Corn Chex
• 3 Cups Wheat Chex
• 1 Cup Mixed Nuts
• 1/2 Cup roasted peanuts
• 1 1/2 Cups Cheeze-its
• 1 1/2 Cups pretzels
• 1 1/2 Cups bagel chips
• 1/2 stick butter, melted
• 2 Tbsp Worcestershire sauce
• 1 tsp seasoned salt or BBQ rub
• 3/4 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat grill to 250 degrees over indirect heat using hickory wood. Melt one stick of butter (1/2 Cup) separately. Mix in Worcestershire sauce into small bowl with melted butter.
2. In a large bowl, mix Rice, Corn, and Wheat Chex, mixed nuts, roasted peanuts, Cheeze-its, pretzels, and bagel chips together.
3. Pour melted butter and Worcestershire sauce mix into large bowl and carefully mix altogether. Pour in seasonings (seasoned salt, garlic powder, onion powder) while mixing.
4. On a large baking sheet, pour ingredients from large bowl and make an even surface. Place on grill for one hour. Remove and serve.

Notes

1. For less mess to cleanup, line the baking sheet with aluminum foil.
2. Hickory wood provides a nice hardwood flavor, but feel free to use a different smoking wood of your choice.
3. For more flavor, season the Chex mix while it is on the baking sheet before going into the grill.

Nutrition Information:

Yield: 22 servings Serving Size: 1/2 Cup
Amount Per Serving: Calories: 150Total Fat: 3.2gSaturated Fat: 1gCholesterol: 0mgSodium: 300mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 2g

Nutrition information isn’t always accurate.

This post is sponsored by Omaha Steaks. Sponsored posts are what enable food bloggers like me to maintain and operate sites that are free to the public. That said, I only work with products and brands that I believe in.

Smoked ham is all the craze during the holidays. What if I told you that you could eat ham year round? It’s true. This smoked ham recipe topped with a cinnamon apricot glaze is gonna make you a star at your holiday dinner! Or whichever day you cook it.

Watch the Smoked Ham Video!

This Smoked Ham Recipe Looks Familiar…

The first part of this recipe mirrors that of the twice smoked ham recipe on this blog. The big differ here is the cinnamon apricot glaze.

Begin prep by getting your grill up to 225 degrees with cherry wood over indirect heat. As you wait for the grill temp to rise, remove the ham from the packaging. Place ham in a 9×11” foil pan and apply two tablespoons of rub on the meat. Place ham in foil pan on grill and smoked for two hours.

Adding More Flavor

After the ham has been getting cherry smoke for two hours, it’s time to add some more flavor! Pour a half cup of teriyaki sauce all over the ham. Next, pour a cup of Dr Pepper. Because… it’s Dr Pepper and it goes great with BBQ. Finally, pour a cup of orange juice on top for a little citrus flavor.

Wrap the ham with aluminum foil, pinching it to the sides of the foil pan. Close lid and increase temp to 275 degrees. Cook like this for another two hours or until internal temp reaches 140 degrees. This can be measured with a digital thermometer like the Thermapen ONE Remove when this happens and go get that glaze ready!

Getting Glazed

I have another smoked ham recipe on my blog that features a different type of glaze. While I fancy that one quite a bit, my family LOVES this cinnamon apricot glaze even more!

For the glaze, start by taking a medium saucepan and melting a stick of salted butter at medium-low heat. As that melts, dump in a half cup of dark brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg. Stir until fully blended. Next, pour in 1/2 teaspoon of vanilla. Finally, fill a 3/4 measuring cup full of apricot preserves and dump in. Mix it all together until the mixture comes to a bubbling simmer.

Now that the apricot glaze is done, time to pour it over that ham! It’s mesmerizing to watch the hot glaze cascading down the ham.

As tempting as it would be to eat it as-is, we’re not done yet! You’ll want the glaze to cook onto the smoked ham. You can do this by using the broiler in your oven for 3-5 minutes. But if you have a food torch, use that instead until the apricot glaze gets cooked onto the ham. The torch process should only take about a minute.

Even if you overcook the ham, this glaze has got your back. Those you cook for will rave about that sweet apricot flavor and how it pairs well with the smoked ham!

Smoked Ham with Cinnamon Apricot Glaze

Yield: 25 servings

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

FACT: Smoked ham is awesome. FACT: adding a cinnamon apricot glaze makes it even better! Follow this recipe and make the magic happen.

Print

Ingredients

• 1 pre-cooked, spiral cut ham (about 10 lbs.)
• 2 Tablespoons of rub/seasoning of your choice
• 1/2 Cup teriyaki sauce
• 1 Cup orange juice
• 1 Cup Dr Pepper
• FOR GLAZE
• 1/2 Cup butter
• 1/2 Cup dark brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla
• 3/4 Cup apricot preserves

Instructions

1. Preheat grill to 225 degrees with cherry wood over indirect heat. Remove pre-cooked ham from packaging and apply rub. Put ham in foil pan and place on grill for two hours.
2. While on the grill, pour teriyaki sauce, orange, juice, and Dr Pepper on ham, allowing juices to sit in pan. Wrap foil over ham and around edges of foil pan. Turn up heat to 275 degrees and cook until internal temp for ham reaches internal temp of 140 degrees. Remove from grill and drain juices.
3. In small saucepan over medium-low heat, melt stick of butter and add dark brown sugar, cinnamon, and nutmeg. Stir. Add vanilla and apricot preserves. Stir and simmer until contents are bubbling. Remove and pour over ham.
4. Caramelize the glaze by either broiling for 3-5 minutes or using food torch for 1-2 minutes. Slice and serve.

Nutrition Information:

Yield: 25 Serving Size: 1 Cup
Amount Per Serving: Calories: 200Total Fat: 7gSaturated Fat: 2gCholesterol: 95mgSodium: 1400mgCarbohydrates: 1.5g

Nutrition information isn’t always accurate.

Another year, another list of must-haves when working the grill. I’ve compiled another list of some of my favorite things I personally love using.

CAMP CHEF WOODWIND WiFi GRILL

I was fortunate to get my hands on one of these Camp Chef Woodwind WiFi grills and I have loved using it! Most pellet grills are using WiFi capabilities now and Camp Chef has joined the ranks. The WiFi controller has a nice color display and even a protective cover to keep it from getting scratched, rained on, breathed on wrong, etc. Not only can you control temps, but also the level of smoke flavor you impart, too. The ash can below the grill where the auger is makes for very quick cleaning without having to remove all the parts from inside the grill to get to it like you do with other pellet grills. The Camp Chef app is simple, yet very well done. Easy to control and monitor temps while away from the grill.

If you’re considering this grill, I highly recommend the version with the sidekick attachment. Having this burner attached to the grill opens up more cooking options, from simmering a pot of baked beans, to searing steaks, or even cooking pizzas with the artisan oven attachment.

THERMOWORKS THERMAPEN MK4

Ever since I jumped headfirst into the world of barbecue, I learned quickly that a quick, accurate digital thermometer is a must. With super fast readings in only 2-3 seconds, I use the Thermapen Mk4 for EVERYTHING that I cook. Every. Single. Time. I swear by it and even though I’ve had my first one for over three years now, it still works like a charm. Haven’t even needed to change the batteries in it yet. I’ve become a fan boy of the Thermapen Mk4. I’ve been collecting other colors in the rainbow. Find your favorite color on the Thermoworks website!

GRILL TORCH by JJGEORGE

When I’m cooking with coals, my favorite way to get them lit is by using this grill torch from JJGeorge. Using it is simple: attach the torch to a small can of propane, turn the knob on the torch to crank up the gas, then press the ignite button and now you have fire! Coals light up quicker and who doesn’t love holding a stick that blows fire? Check it out on Amazon.

DALSTRONG 10″ KNIFE

Whenever I use this knife in my pictures and videos on social media, it grabs people’s attention. I think some lose focus on the meat and are mesmerized by the look of this Japanese super steel blade with 66 layers of folded steel, the rock-hollow divots, and curved blade near the tip. This sharp knife is technically known as the Shogun Series 10″ Butcher’s Breaking Cimitar Knife, but I call it my little machete. I love using it for larger cuts, such as brisket, ham, turkey, or even for showing off while cutting steaks. Strong enough for cutting through cartilage and precise enough for trimming fat. Oh, and the handle forms to my hand so well. Wow your friends and family with one of your own!

NITRILE GLOVES

I have featured nitrile gloves in other BBQ Essentials lists before, but I’m constantly asked what type of gloves I’m using that it bears repeating. Nitrile gloves are great for handling food to prevent the spread of bacteria and you don’t have to wash your hands 12,000 times while prepping and cooking food (I may have exaggerated a little on the handwashing, but still). I prefer to use the nitrile gloves from Gloveworks HD.

LARGE CUTTING BOARD

When prepping and slicing larger cuts of meat such as turkey or brisket, having a larger surface to prep and finish on is super convenient. Having grooves in the board to catch juices is important, too. There are many good cutting boards out there, but I have chosen this Camp Chef Professional Bamboo Cutting Board because of how deep the grooves are and the little pocket in one of the corners to hold even more excess juices. This board is HUGE, measuring at dimensions of 26.5 x 17.25 x 1.33. I have used this one for over a year and it has held up very well. This board is actually a perfect fit for this patio cart, too.

LOOKING FOR MORE BBQ ESSENTIALS?

Well, you’re in luck! Check these other posts for more of my favorite tools in BBQ: