Smoked Snacks - Easiest Pit Boss Platinum Lockhart recipe ever! Perfect for Tailgate parties!
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Recipes in this Video
4 recipes
veganplant-basedgluten-freenut-freesoy-freelow-carbpaleo
Ingredients
- ●4 large russet potatoes
- ●2 tbsp olive oil
- ●1 tsp sea salt
- ●1/2 tsp smoked paprika
- ●1/2 tsp garlic powder
- ●1/4 tsp black pepper
Instructions
- 1Wash and peel the potatoes, then slice them thinly using a mandoline or sharp knife.
- 2Soak the potato slices in cold water for at least 30 minutes to remove excess starch.
- 3Drain the potato slices and pat them dry with a clean towel.
- 4In a large bowl, toss the potato slices with olive oil, sea salt, smoked paprika, garlic powder, and black pepper until evenly coated.
- 5Preheat your smoker to 225°F (107°C).
- 6Arrange the potato slices in a single layer on the smoker racks.
- 7Smoke the potato slices for about 1-2 hours, or until they are crispy and golden brown, checking occasionally.
- 8Remove the chips from the smoker and let them cool on a wire rack.
- 9Serve immediately or store in an airtight container for later.
Equipment
mandolinesmokerbowlwire rack
Ingredients
- ●1 box (12 oz) Cheez-Its
- ●1/4 cup olive oil
- ●1 tsp smoked paprika
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp cayenne pepper
- ●1/2 tsp salt
Instructions
- 1Preheat your smoker to 225°F (107°C).
- 2In a large bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt.
- 3Add the Cheez-Its to the bowl and toss until they are evenly coated with the oil and spice mixture.
- 4Spread the coated Cheez-Its in a single layer on a smoker-safe tray or pan.
- 5Place the tray in the smoker and smoke for about 30-45 minutes, stirring occasionally to ensure even smoking.
- 6Once the Cheez-Its are golden and have absorbed the smoky flavor, remove them from the smoker.
- 7Let them cool completely before serving or storing.
Equipment
smokerlarge bowlsmoker-safe tray or pan
🌶️🌶️🌶️Low
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups raw peanuts
- ●1 tablespoon olive oil
- ●1 teaspoon smoked paprika
- ●1/2 teaspoon garlic powder
- ●1/2 teaspoon onion powder
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
Instructions
- 1Preheat your smoker to 225°F (107°C).
- 2In a large bowl, combine the raw peanuts with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to ensure the peanuts are evenly coated.
- 3Spread the seasoned peanuts in a single layer on a smoker-safe tray or basket.
- 4Place the tray in the smoker and smoke the peanuts for about 1.5 to 2 hours, stirring occasionally to ensure even smoking.
- 5Check for doneness; the peanuts should be golden brown and crunchy.
- 6Once done, remove the peanuts from the smoker and let them cool completely.
- 7Store the smoked peanuts in an airtight container at room temperature.
Equipment
smokermixing bowlsmoker-safe tray or basket
Ingredients
- ●8 cups Chex cereal (rice, corn, or wheat)
- ●2 cups mixed nuts (almonds, cashews, peanuts)
- ●1 cup pretzel sticks
- ●1 cup popcorn (popped)
- ●1/2 cup butter (melted)
- ●1/4 cup Worcestershire sauce
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp smoked paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Preheat your smoker to 225°F (107°C).
- 2In a large mixing bowl, combine the Chex cereal, mixed nuts, pretzel sticks, and popcorn.
- 3In a separate bowl, whisk together the melted butter, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- 4Pour the butter mixture over the cereal mixture and stir until everything is evenly coated.
- 5Spread the mixture evenly on a large baking sheet or in a smoker-safe pan.
- 6Place the pan in the smoker and smoke for about 1 hour, stirring every 15 minutes to ensure even smoking.
- 7After 1 hour, remove the Chex mix from the smoker and let it cool completely.
- 8Once cooled, break apart any clumps and store in an airtight container.
Equipment
smokerlarge mixing bowlbaking sheet or smoker-safe panwhiskspatula
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