With March Madness coming up,I'd been thinking about the Chex Mix in the smoker.
Two searches didn't turn it up,so Smokin' may want to repost it here.
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Once you reach the desired smoke level for taste, wouldn't it be easy enough to switch the pan to a low oven with the door cracked for a few minutes to get the moisture out.quote:Originally posted by SmokinOkie:
The challenge in the smoker is to give it enough smoke to add to the taste, but you have to let the moisture get out of the chex mix for it to dry. Just takes a while [/qb]