Smoked Butter??!!

[Durangosmoker]

Found this in my local Tops Supermarket today, and was intrigued, so I bought it. Butter tastes great, but no smoked flavor that I could detect. I've emailed the company, and I'll let you know what they say.

But it got me thinking. Butter would have to be frozen rock hard, and obviously cold smoked with lots of ice to keep the box below about 90 degrees, but how hard could it be?
(Now if only I had a cold smoke plate...) or perhaps just use an amaz-n smoke generator.

Anyway, thought you all might be interested.

 

[NDKoze]

I've definitely heard and seen posts of people doing this, but have never tried it.

I would think you would want to use an A-MAZE-N smoker for this though, unless you have tested and confirmed that you can consistently get good smoke and keep below 70-80 degrees or so.

 

[jcboxlot]

I've used a "new" tube a-maze-n smoke now a few times on the gasser grill.  I'd think for butter and many cheeses this is probably the way to go without any melt (or limited).    Haven't tried in the SI yet, but those pellets burn off nicely once lit up. 

 

[LM600]

Cold smoked butter is superb in mashed potatoes.

You can use a cold smoke generator such as the Amaz'n' tube or the Pro Q one...or....you can make your own out of a metal sieve, just push the middle up to form a channel, fill it with sawdust leaving a gap, light it and let it smoulder

 

[NDKoze]

Interesting idea. Quite the ingenuity you have shown. I wonder if that thin metal will hold up to the heat of repeated use though?

 

[Limey]

Very creative!

 

[LM600]

Cheers Chaps, the heat is pretty negligible, just a tealight or a lighter to get the sawdust smouldering and that's it. And the sieves are only a couple of quid from our equivalent of somewhere like Target etc.

 

[SconnieQ]

Very clever!

 

[DivotMaker]

Love the cold smoke generator, Marcus!  Great idea!!