Preheat your smoker to 225 degrees F.
Dump all crackers, cereals, and nuts in a large mixing bowl.
In a medium saucepan, combine the butter, brown sugar, corn syrup, Cholula, and salt. Boil for 3 minutes, whisking continuously. Remove the pan from the heat and stir in the baking soda. The mixture will bubble up and foam quite a bit, just keep whisking.
Pour the caramel sauce over the snack mix in the large bowl. Stir quickly to cover all of the snacks with the caramel sauce.
Dump the caramel covered snacks out onto a foil lined sheet pan that has been lightly sprayed with non-stick spray.
Smoke the snacks at 225 degrees F for an hour. I used a mix of cherry and maple wood for a subtle smoky flavor that complemented the sweet heat from the caramel sauce.
Remove the sheet pan from the smoker and allow to cool before breaking the snacks apart and serving (though if you find yourself sneaking bites of the still warm snacks, I won't judge you).