In a large bowl, combine the Corn Chex, Rice Chex, Wheat Chex, pretzels, cheese crackers, and mixed nuts (if using). Toss everything together gently so you don’t break the Chex too much.

In a separate bowl, whisk together the melted butter, Worcestershire sauce, garlic powder, onion powder, paprika, smoked paprika, seasoned salt, pepper, and sugar. This mixture should be well-combined and fragrant.

Pour the butter seasoning over the Chex mix, stirring gently to ensure all the pieces are evenly coated. You want to take your time with this to make sure the seasoning reaches every corner of the mix.

Preheat your smoker to 250°F. If you're using a pellet grill, opt for hickory or applewood pellets for a balanced smoky flavor. Hickory provides a rich, bold smokiness, while applewood gives a sweeter, milder touch. You can also use any wood you prefer depending on how smoky you like your mix.

Spread the Chex mix out in a single layer on a large, foil-lined baking sheet. Try not to overcrowd the mix so the smoke can penetrate evenly.

Place the baking sheet in the smoker and smoke at 250°F for 1 hour, stirring every 15 minutes. This ensures the mix gets an even amount of smoke and that none of the pieces burn or stick to the pan. The mix should come out golden, fragrant, and crispy.

Once the smoking process is complete, remove the Chex mix from the smoker and let it cool completely on the baking sheet. The mix will crisp up further as it cools.

Transfer the cooled Chex mix into an airtight container. It’ll stay fresh for up to a week, but let’s be real, it probably won’t last that long!