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Roasted Garlic Butter and Sage Butter......Everything is better with more butter! - Page 2

post #21 of 23

You should be able to get a tube smoker from Todd and put it in the fire box.  

 

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS

 

Some Q mats for the grates.

 

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=QMATZ

 

You might have to put some frozen water bottles between the firebox and the cc for the butter.

 

 

You will need pellets for the tube smoker too.

 

Been to warm to do my butter thread.

post #22 of 23

Morning Josie,

I will be at a car show most of the day today but before I take off,  here is a link to the smoke generator by Amaze N Products

 

http://www.amazenproducts.com/SearchResults.asp?Cat=12

 

 

My thoughts for your setup is to place a AMNS or AMNTS in the chamber where your coals would reside.  Place the cheese and or butter in your meat chamber on the right. 

 

Typically I use a frog mat type of material to support the butter so it doesn't get too soft and fall through the grate.

 

 

Study above link as well as our cheese board.  You will find lots of pics and info.   Tomorrow while I'm smoking some Salmon, I will take a few pics for you of my different smoke generators which I use for cold smoking.

 

 

Craig

post #23 of 23

Josie,

Here's another thread I did when I was smoking both cheese and butter, using Qmats. 

 

 

http://www.smokingmeatforums.com/t/149041/more-smoked-buttah-cheese

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