Going to fire up my smoker tomorrow and smoke some large grain sugar and Amish butter.
Going to use oak or pecan on the butter and some apple wood on the sugar.
Butter first on the smoker for a light smoke then I'll switch over to apple wood and put my sugar on screens and lay the smoke to it.
Sugar will not get as much as when I do seas salt. Hoping it has a nice kind of caramel flavor when done.


Any of you all smoke spices or anything other than meats ? I do a lot of sea salt and other spices for marinades and rubs.

I have smoked manarates and rubs in the past just not lately. I need to get the other smoker out since one died and we had 2 electric smokers. Sounds lie a god thing to do this afternoon

Have smoked cheeses but never butter or sugar, what do you use the smoked items for ?

The devil is in the details. What is all this work going into?

Never heard of smoking butter? Got a buddy that smokes a lot of cheese though.

The lightly smoked butter tastes great on lots of things and I use it for cooking in sauces where butter is called for.
The sugar is just something I though I would try since I do a lot of sea salt.

I use smoked sea salt as a rub ingredient, marinade and and in jalapeno and other spicy chile smoked seas salt blends. I have some jalapeno smoked sea salt I use for general seasoning on everything. Just grind up some dried jalapenos or other spicy chiles and shake into the smoked sea salt.
I have smoked and dried guajillo chiles and ground it into a smoked chile powder like paprika.

The butter came off early as my smoker got a little too warm after the sun came up. It doesn't take much for butter to take the flavor though. It will temper in the frig for a few weeks like cheese does.
Sugar is taking a little color already with the apple wood on the fire.