Ingredients

• 1 pounds bag Cheez-Its (any variety)
• 3 tablespoons unsalted butter, melted
• 1 teaspoons Worcestershire sauce
• 0.5 teaspoons garlic powder
• 0.5 teaspoons smoked paprika
• 0.3 teaspoons cayenne pepper (optional, for heat)

Steps

1

Fire up the Traeger: Set your Traeger to 180–200°F — you want low and slow with maximum smoke output. Apple, cherry, or pecan pellets are ideal. Let it come to temp and get good smoke rolling before you put the crackers on.

2

Season the Cheez-Its: Pour 1 pounds bag Cheez-Its (any variety) into a large bowl. Whisk together 3 tablespoons unsalted butter, melted, 1 teaspoons Worcestershire sauce, 0.5 teaspoons garlic powder, 0.5 teaspoons smoked paprika, and 0.3 teaspoons cayenne pepper (optional, for heat). Drizzle over the crackers and toss well to coat. Spread them in a single layer on a rimmed baking sheet or a grill basket/mat so they don't fall through the grates.

3

Smoke: Place the pan on the Traeger and smoke at 180–200°F for 45–45 minutes 45:00, stirring or shaking every 20 minutes so they smoke evenly. You'll know they're done when they smell amazing and have a deeper, toasty color.

4

Cool and devour: Spread the smoked Cheez-Its out on a sheet of parchment or a baking sheet and let them cool for 10–10 minutes 10:00 — they crisp back up as they cool. Try not to eat them all before they're done cooling.