How Long to Smoke Smoked Butter

Smoked Butter Smoking Overview

Smoked butter is a game-changer. It's the easiest way to add smoky depth to anything — melt over a steak, toss with pasta, spread on sourdough, finish vegetables. Keep the smoker temperature LOW to prevent the butter from melting into a puddle. Some pitmasters use frozen butter to buy more time.

How to Smoke Smoked Butter — Step by Step

1. Prep: Slice cold butter into 1cm-thick pats. Place on a foil tray or directly on the grate (use a cool zone)
2. Set up your smoker: Preheat to 100-110°C (210-230°F) — keep it low or the butter melts completely. Add your wood chunks or chips — Apple, cherry, or pecan work best.
3. Smoke: Place the smoked butter on the grate and smoke for 1-2 hours. Don't wrap — maximum smoke exposure is the point
4. Check doneness: The butter has taken on a golden hue and a noticeable smoky aroma. It will be soft but shouldn't be liquid
5. Rest: Refrigerate immediately to re-solidify.

Common Mistakes to Avoid

• Smoker too hot — butter melts into a puddle
• Not using a cool zone — same problem
• Too long in the smoker — butter can become acrid
• Not refrigerating immediately after — it separates

Best Wood for Smoking Smoked Butter

Our top recommendation: Apple. Mild to medium woods work best. Pecan, cherry, and apple add subtle smoke without overwhelming the flavour.

Frequently Asked Questions

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