It's all over the reddits, and I decided to try it out about a month ago. I made a batch to take to Thanksgiving Eve (the BEST day of the year, if you ask me) and the family loved them. Then they asked about it at their gingerbread house competition. And then the girl friend took some to work, and her entire team asked for them for giftmas. I was talking to my dad tonight about taking some food down to him and his wife. I mentioned pulled pork and a smoked meatloaf for them, and he was interrupting me to ask if he would be able to get more of the Cheez It's. My girlfriend has had coworkers bring up favors from a year ago, and ask for the crackers to repay it.
It is the simplest thing I've ever cooked. The basic idea that I read was to coat them in olive oil, add some garlic salt, and smoke. My family likes their salt, so I go fairly heavy on the garlic salt. Last week I decided to try adding some bbq rub (Ozark heat, since I was using it on a bunch of pork shoulders) and the sweet/spice of that has really added to it. I've personally found that around 250* has worked well, and I just give them a stir every 30 minutes or so, and usually snag one to taste test. I pull them from the smoker when they are no longer soft from the oil (90 minutes on average)
I've also tried it on white cheddar cheez its, wheat thins, almond crackers, mini-club crackers, and chex mix. The mini-clubs seemed to take on the most smoke flavor, but the regular Cheddar Cheez Its would be the winner in our book.
It is the simplest thing I've ever cooked. The basic idea that I read was to coat them in olive oil, add some garlic salt, and smoke. My family likes their salt, so I go fairly heavy on the garlic salt. Last week I decided to try adding some bbq rub (Ozark heat, since I was using it on a bunch of pork shoulders) and the sweet/spice of that has really added to it. I've personally found that around 250* has worked well, and I just give them a stir every 30 minutes or so, and usually snag one to taste test. I pull them from the smoker when they are no longer soft from the oil (90 minutes on average)
I've also tried it on white cheddar cheez its, wheat thins, almond crackers, mini-club crackers, and chex mix. The mini-clubs seemed to take on the most smoke flavor, but the regular Cheddar Cheez Its would be the winner in our book.
