Smoked Butter - WOW!

Butter is 1 thing I have not tried to smoke nor have I herd of it before. Interesting idea, keep us updated on your results 

Very interesting. I just happen to be cold smoking some bacon so I just ran out to the smoker and threw a stick on.  I can't wait to try it.

Smoked butter is Awesome as well as smoked cream cheese.  Come to think of it I am going to have to add some to the smoker when I do my BBB.

Its  only around 30 some degrees in my smoker so mine shouldn't melt. I think I am going to let it go for a few hours. So what have you tried the butter on? I just mentioned to my wife that I  was smoking butter and she gave me that look. She says "What are you going to put it on?

Squirrel did that about a year ago and got me doing it - I have to do it a night so it does not melt 

I smoked some butter last year along with some shrimp and some perch fillets.

Everyone asked what I was smoking when I thought of putting butter in there and not many liked it.

I don't normally use butter except on veggies and baked potato but the whole reason for trying it was to see what it would be like on brussel sprouts and it was  great.

Now I just smoke the brussel sprouts lol.

I have been thinking of doing this myself, it would be perfect for a compound butter to top a steak with.  Guess I need to go get some butter and just give it a go.

Great Idea will have to try next time I smoke cheese

What is next? Ice cream anyone?

AHAKOHDA said:

What is next? Ice cream anyone?

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I did see where someone did a piece of chocolate cake.

I don't think butter would work down here. Would probably always come out looking like Strawman's Qview.

I think I might try that out next time I grill something up...  Steak butter?  BBQ Butter?  

If anyone is familiar with churning (shaking up a batch of) your own butter, what about smoking the whipping cream and then making your butter?

I don't know...  Insight?

Does anyone know if the same process work for smoking salts?

I cold smoke sea salt all the time. I've poured it into a paper plate and stir it during the smoke or onto a grease splatter screen. Good stuff! Haven't tried butter YET. 

Interesting idea!  Will need to try that next time I  break out the AMNPS!

Is there any reason you could not put the butter in a tray or small mini-loaf pan or whatever with individual compartments to contain it if it starts to melt?  Seeing Strawman's photo of the melted butter got me wondering why would this not work?  It would re-solidify when put back in the fridge before de-panning.  I would think a silicone pan something like the one below would be perfect as you could easily pop the solid butter back out.  Even freeze them in a bag for long term storage.

Or am I totally missing something about when the butter starts to melt and the way it would absorb smoke or taste after re-solidifying?

This baking pan is silicone, made by Wilton (it's a mini-brownie pan) and the compartments are 1.5"x1.5"x3/4" deep.  It would make 24 individual "fat" pats of smoked buttery-liciousness?  Of course silicone pans come in many shapes and sizes, and a mini-loaf pan would be great for a 1 pound (or so) large hunk shape.  I just like the idea of the small individual portions.  I would think they would absorb the smoke flavor faster due to more surface area being exposed vs the total mass of each compartment. You would probably need to soften or even melt the butter to put it in the compartments of this pan.  That's why I first thought of a mini-loaf pan.  Here is the link to the mini-loaf pan, says each loaf is about a cup capacity (could not get the photo only for posting): 
Here is the brownie pan for individual "fat pats".



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Edit to add another thought....

Why not just take a pound or two of butter and soften or melt it into a flat baking pan/sheet. Use enough butter to get the thickness you want.  Then cold smoke it (cold being relative to the ambient temp of course, but even soft room temp butter spread out into a sheet should work I would think).  Then pop it in the fridge or freezer to reset and cut it into pats or whatever size you need , lift out and store.  That would give even more surface area to absorb smoke flavor and likely speed up the process. In warmer weather you could nestle the butter pan in another pan filed with ice to help keep it more like room temp soft butter and not a melted slab.  Best part of this idea is, we all should already have two pans this would work with.