Smoked butter

[Blackshirt BBQ]

what are some ways to make smoked butter on a big smoker?

[Mr. Bones]

I usually jus chuck 4-6 sticks in a CI loaf pan, an set it into my smoker, clean at th smokestack end of my cooker...

I'm certain there are more elegant ways, but it works...

[Blackshirt BBQ]

Just until it melts? Or how long?

[Mr. Bones]

Nah, I could melt it in th kitchen, but it wouldn't have no smoke up in it...

I usually monitor it visually, lookin fer a colour transition that would indicate absorption of some smokey goodness...

I fully realize that this is both an inexact method, an highly subjective, so I will shoot some pics (still subjective, due to lightin, monitor make/vid card/settins, etc., usw)
an post them fer ya...

[Blackshirt BBQ]

What about cold smoke vs heat?

[Mr. Bones]

Jus recently got an Amazen Tube, will be tryin jus that.
I'll let ya know how it compares, taste-wise...

[Mr. Bones]

It oughtta be a cakewalk in yer Blaz'n, since ya have relatively tight temp range control, vs me doin so in a charcoal or stickburner...

[Blackshirt BBQ]

I have a stainless smoke box from Blaz’n as well. If I need to use that to cold smoke, I can. I want to smoke several sticks and put them up for later. But I have a recipe that I’m using this evening that calls for smoked butter, so I wanted to do it right. I’ve read a few things on the internet that seem like too much is involved. I figured you guys would have the right answer for me (as usual)

[Spinaker]

I know that Ernest makes his own butters. They always look incredible. He might be able to offer some advise.

[Mr. Bones]

Heartily agree, in Spades, Brother!

When even th merest mention of butter comes up, I immediately think of Ernest 's compound butters, while th drool runs unimpeded down my slackened, slaverin jawbones...

[Blackshirt BBQ]

What about salted butter vs unsalted butter? Any thoughts? Just a preference, or is there any other differences?

[Mr. Bones]

I always buy / use salted butter, but sodium is not a dietary concern fer me...
Adjust, accordingly, if it is, fer yerself / others yer feedin...

[RonB]

Use what you like.

[Mr. Bones]

I'd try not to overthink this; to me, it is simply makin 'brown butter', but slowly, in yer smoker, with th added benefit of some smoke flavour. Win-Win Deal...

(Surprisingly, I'm not currently employed by NASA )

[Mr. Bones]

What's yer pit temp runnin? I've never timed it, as there are too many variables that would make that an unreliable source of when it was ready...
Got an IT readin, from th butter?
It does take some time to slowly change colour...

Pro Tip: If ya accidentally "Over Smoke" it, ya can jus dilute it with some more butter...

Jus make dang dang sure not to burn it... Check, stir, taste, repeat...

[Blackshirt BBQ]

The only heat is from the little smoke box. They were in there for about 45 minutes. They held their shape, but are very soft, and started to drip. I pulled them out and put them in the fridge. We'll see how they turn out soon I guess

[Mr. Bones]

Cool beans!
Start with a lil bit, adjust time accordingly.
If ya want it more like brown butter, can always give it a lil bit of gentle heat time in a saucepan, but I think first time out, I'd not add another variable...

Lookin forward to yer results, Brother!

[Blackshirt BBQ]

[Mr. Bones]

Lookin good, Amigo!