Most people when they think of using their wood pellet grill smoker only think in terms of classic barbecue fare – smoked meats, typical sides, etc. But that hot chamber with its wafting and tasty smoke can also be used to make some delicious snacks.  Like anything done in the smoker – all it takes is time, some tasty seasonings and the heat and smoke from your smoker, fueled of course, by Griller’s Gold natural hardwood pellets.

Dry Smoke is Key for Smoky Snacks

One thing to keep in mind on these recipes – these are all designed for DRY smoke – if your smoker has a water pan in it, don’t fill it.  That may make heat control more difficult, but thankfully these recipes are not very temperature sensitive.  Additionally, these are great “extra space” recipes in your smoker – if you’re doing a long smoke of something and you have some room, put one of these in and make some extra treats – again, provided that you’re doing a dry smoke like on a pellet grill fired with Griller’s Gold pellets. 

Also, note the recipes below don’t have a recommended type of Griller’s Gold pellet – that’s because all the flavors will be good with these – just use what you have on hand or what you’re using already in your smoker.

Here’s a few ideas that will be a hit at your next party – all of them are very easy and completely delicious! 

Smoked Nuts

Rather than paying extra for a fake smoke flavor on mixed nuts, how about the real thing?

This is one of those “it’s so easy why didn’t I think of it before?” recipes and using a wood pellet grill makes these especially easy. 

Here’s the ingredients:  1 container of your favorite nuts – mixed, single variety, whatever works for you.  Here’s the method:  Dump them into a foil pan and put them into the smoker at between 180 degrees and 250 degrees for an hour or so, stirring every 15 minutes or so – more time if you want more smoke flavor, less time for a more subtle flavor. 

We quote a temperature range there because these can go on with other food, but if doing them by themselves on a wood pellet grill, go to the low end – 180 degrees as pellet grills tend to kick out more smoke at lower temps.

Now, to kick them up a notch, do this – for every 3 cups of nuts, melt 3 tablespoons of butter and whisk in 1 tablespoon of worcestershire sauce, 1 t each of garlic powder and onion powder and if a spicy kick is wanted, a few shakes of your favorite hot sauce.  Toss this with the nuts prior to smoking. You’ll see this same mixture below. 

(photo credit: Washington Post)

Smoked Goldfish™ crackers or cheese crackers 

Again, super easy – for one bag of Goldfish crackers or a regular sized box of cheese crackers, simply toss them with a ¼ cup of cooking oil mixed with 1 tablespoon of worcestershire sauce, 1 teaspoon each of garlic powder, onion powder and paprika, and if you want heat, ¼ t of cayenne pepper.

Spread in a foil pan and put in the smoker for an hour, stirring every 15 minutes. Temperatures are ok from 180 to 250 on these as well. Absolutely delicious and we double dog dare ya to not eat a huge handful hot from the smoker. Amazing!

(Photo Credit:  Stewart Campbell)

Smoked Nacho Cheese Tortilla Chips 

Yeah we said that. These are even easier – it’s literally dump, smoke, eat like it’s your job.

Spread a bag of nacho-cheese flavored tortilla chips out on a sheet pan and slide them into your pellet smoker at 180 degrees – let them go 1 hour, stirring every 15 minutes. 

You’ll never eat another “straight from the bag” nacho cheese tortilla chip again. Also works great with potato chips, especially cheese flavored.

Smoked Queso Dip 

This has been quite the rage of late in the BBQ social media forums and it couldn’t be easier.

There are a thousand different recipes for this online.

Here’s the one we’ve found to be the best combo of easy and tasty:

Taco Meat or Chorizo:  Using a prepared taco seasoning and ground beef, prepare 1 lb of taco meat to the instructions on the package. Can also substitute crumbled chorizo sausage, browned and drained. For this recipe, use a ½ pound of the taco meat or browned chorizo

1 can Rotel tomato/chile pepper mixture

1 cup diced raw onion

1/2 cup diced pickled jalapenos (can be omitted if desired)

20 ounces of Velveeta cheese cut in 1” cubes (note – regular cheese like cheddar will not melt evenly enough for this, you need the pasteurized process cheese to work right)

⅔ cup of sour cream

Mix together the prepared taco meat, the Rotel, onion and jalapenos or chiles and spread out in a foil pan, then scatter the cubed cheese over the top. Smoke for 45 minutes at 250 degrees, stirring every 15 minutes, then stir in the sour cream and smoke 15 minutes more.  Serve hot with tortilla chips and enjoy!

(Photo Credit:  4sonrus.com)

Smoked Chex Mix

Who doesn’t love a big batch of homemade Chex mix? Everyone that makes it puts different custom touches in their mix.

Here’s a link to a great oven-toasted Chex party mix recipe that we’ve used a lot and it’s always a winner.  And here’s how you kick it to the next level – instead of toasting this in your oven at 250 degrees, smoke it in your wood pellet smoker with Griller’s Gold pellets for 1 hour, stirring every 15 minutes. 

Also, the linked recipe calls for using sheet pans – this also works fine in a foil roasting pan – just make sure you’re stirring it well to expose as much of the crunchy stuff to the smoke. It’s great with a mug of cold beer!

Try Your Own!

Do you have a favorite snack recipe that requires some oven baking? One of the beautiful things about wood pellet grills fueled with Griller’s Gold pellets is that they offer great temperature control and will give your food a subtle “baked in a wood burning oven” flavor. Any oven-baked canapé or appetizer will be extra tasty when baked in your pellet grill. Experiment a little – we have yet to find something that wasn’t just a bit tastier after a ride in our pellet smoker.  Pick the perfect wood pellet for your next meal, and, happy smoking!

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