This is a recipe that was popular back in South Dakota...and everyone called it Gizzies... but it's basically the same as Chex Mix. I remember my mother making it when I was young and I always sought out the few pieces that were overly soaked in sauce... they were the best! So I figured, why not soak them ALL in sauce? And since the recipe called for 250 degrees in the oven, I immediately thought that 250 degrees is smoker temp... Insane amounts of sauce AND smoke? What could go wrong? This is my stack of ingredients... Corn, Rice, and Wheat Chex... some pretzels and cheez-its... Tabasco, Worcestershire, Garlic Salt, Accent, and Butter. I mixed 4 cups of rice chex, 4 cups of corn chex, 2 cups of wheat chex, 2 cups of pretzels, and 2 cups of cheez-its and then prepared the sauce. For the sauce, I used 2 sticks of butter, 10 tbsp of Worcestershire, 2 tbsp of tabasco, 2 tsp of Garlic Salt, and 1 tsp of Accent. This is 2-3x as much sauce as most chex mix recipes call for, but again... I like the sauce. Otherwise you're just eating cereal... I put the sauced (and very wet) mix onto my jerky racks, lined with cheese cloth... it fit easily on the 4 racks... the 4th one was almost empty, actually. And into the smoker they went. I turned the temp up to about 250 degrees, with hickory chips... I opened the door to cool it off a bit and turn the heating element back on whenever it stopped smoking, a trick I've learned to use with my MES... After about 2 hours in the smoke and heat, everything seemed pretty dry so I took them out and packaged them into some small containers. I felt like they may have gotten slightly burnt, so I think next time I'll go with a 200 degree temp instead... but they're VERY edible. I've almost finished the whole batch in 2 days and I'm ready to make more. All the sauce on them made the smoke stick very well and they're definitely not your mother's Chex Mix. Thanks for the read!