Smoked Butter

If the thought of smoked butter alone doesn’t just make your mouth water, check your pulse. Smoked butter, much like salt, is a quick and easy recipe that can make every dish you cook stand out.

Slathering on corn on the cob, dipping seafood, spooning over a pan seared steak, even just on toast or crackers, butter has a multitude of uses. To add an extra flare to anything from seafood to breads, smoked butter really fills the ticket. It combines quick with smoke, which is rare enough, but it can add hours of flavor to a dish.


  • 1/2 cup unsalted butter
  • kosher or sea salt to taste


  1. Cut the butter into tablespoon sized pieces, and place in a smoke proof pan
  2. Put in the smoker at 225F as FAR from the heat as possible.
  3. Smoke for 30 minutes
  4. Remove the melted butter from the smoker and sprinkle with salt to your liking.


  • You can use the melted butter as is, or mold it and refridgerate for up to a week.
  • If left unsalted, this can be refrozen for longer storage.
  • This recipe scales, although you may need to increase time with more butter.
  • You can use this for regular butter in anything, feel free to be creative

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