On a mere whim, I went to my local grocery store the other day and picked up a large bag of Cheetos® Puffs– the idea had come to me to try adding a little smoke to them and I just had to try it.
Abi, who is not a huge fan of putting smoke on literally everything like I am, was blown away by the smoked Cheetos® Puffs and the smoked potato chips. I must caution you that these are addictive and if you dare to go down this road, well, there is no returning to the way things used to be.
Are y'all ready for this? Let's do it!
- Prep Time: 3 minutes
- Cook Time: 30 minutes
- Smoker Temp: 180°F
- Recommended Wood: A mix of mesquite and cherry*
*I used the REC TEC Bull for this project and this is the blend I chose to use for all of them. It was a great choice!
- 1 or more bags and/or flavors of Cheetos® Puffs
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.Open the bag of Cheetos® Puffs and pour them into a large sheet pan. Something like a Weber grill pan would also work well.
Pour the little puffs of goodness into the pan(s) making sure the smoke can get to all of them.
I used Weber grill pans for these and they worked perfectly. Made of heavy duty stainless steel and they have narrow slots in the bottom that let the smoke come through but don't let smaller pieces of food fall through.
Setup your smoker to maintain indirect heat of around 180°F or lower if possible. You do NOT need heat, only smoke, however, a little heat will not hurt them.
Once the smoke is going, place the pan(s) of Puffs into the smoker and close the lid.
Leave them alone for 30 minutes and try to not raise the lid until they are finished for maximum smoke flavor.
When the time has expired, remove them from the smoker and bring them into the house to cool.
These can be devoured in any way that you see fit.. enjoy the smoke flavor!
Once they are cooled down, you can store them in zipper bags.
Share with your friends and family knowing full well that they will be begging you to make these every time you get together from henceforth and forevermore!
Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.
Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff! -Susan T.
Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point! -Charles W.
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! -Peter S.
Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! -Michelle M.
I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. -Darwyn B.
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It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.
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Printable Recipe
Smoked Cheetos® Puffs
Ingredients
- 1 or more bags and/or flavors of Cheetos® Puffs
Instructions
Step 1: Into the Pan
- Open the bag of Cheetos® Puffs and pour them into a large sheet pan. Something like a Weber grill pan would also work well.
- Pour the little puffs of goodness into the pan(s) making sure the smoke can get to all of them.
Step 2: Smoke
- Setup your smoker to maintain indirect heat of around 180°F or lower if possible. You do NOT need heat, only smoke, however, a little heat will not hurt them.
- Once the smoke is going, place the pan(s) of Puffs into the smoker and close the lid.
- Leave them alone for 30 minutes and try to not raise the lid until they are finished for maximum smoke flavor.
- When the time has expired, remove them from the smoker and bring them into the house to cool.
Step 3: Devour
- These can be devoured in any way that you see fit.. enjoy the smoke flavor!
- Once they are cooled down, you can store them in zipper bags.
Love, love, LOVE this recipe!!!! I have an electric smoker and I used all cherry wood for these. I let them smoke with the vent halfway open and lager in my smoking bowl for 45 minutes simply because I lost track of time. They were fantasmic!!! After they cooled, I threw them back in the Cheetos puffs bag and they tasted even better the next day!!! These will be my new go to snack food!!! Thanks sooooo much for this recipe!!!! Love it!!!
You have great recipes I use your stuff all the time
Maybe the best thing about smoked cheese puffs is this: you can make a lot at one time. Put them in zip lock bags and put them in the freezer. You can get them out 6 months later and they still have the same texture and flavor!
I’ve never tried to freeze them so that’s great information… Thanks!