First off, long time lurker as well as long time smoker.
You can't really see the smoke on the butter, but I thought I would put up a couple pics and my steps.
My setup is MES 40 with cold smoke attachment.
Decided to do 4 sticks of sweet cream butter.
Put the butter in one of my trays with a bowl of ice under it (it was about 75 degrees yesterday)
Cold smoked with apple wood for 2 hours.
Letting the butter mellow out for a day. Grilling steaks tonight and will drop a pat on top when they come off the grill. As well as baked potatoes.
I will contribute more soon.