Original Chex Party Mix 1950

3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup pretzels
1 cup mixed nuts
1 cup garlic-flavor bagel chips 
6 TBSP butter or margarine
2 TBSP Worcestershire sauce
1-1/2 tsp seasoned salt
3/4 tsp granulated garlic powder
1/2 tsp onion powder 

Melt butter in a small pan. Stir in seasonings. Place remaining ingredients in a large mixing bowl 
and drizzle with butter mixture, stirring until coated evenly.

suggest that you bake the Chex Mix at the end of a cooking session, in part to utilize 
the leftover heat in the cooker, but also because the smoke wood will be burned down 
and won't overpower the flavor of the mix. If you're firing up the WSM only to make this recipe, 
use a very small amount of smoke wood, perhaps one small chunk of a mild wood at most.

Remove the water pan from the cooker. Place mix in a perforated grilling wok, wire mesh container, 
or disposable foil pan, and bake on the top cooking grate at 250°F for 1 hour, stirring every 15 minutes. 
If the cooker wants to run at 300-325°F, bake for 40-45 minutes, stirring every 10 minutes; if running 
closer to 200°F, bake for up to 90 minutes. The mix is done when the bagel chips turn golden brown.

After baking, spread on paper towels to cool. Store in an airtight container or Ziploc bag. Makes 12 cups.