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1
Soak the applewood chips in cold water for 5 to 10 minutes.
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2
Line the cooking surface of a large cast-iron skillet with aluminum foil.
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3
Place the charcoal in the pan and set over high heat until the coals are white-hot.
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4
Place the diced butter in an even layer in a set over ice.
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5
Place the stacked pans onto the top rack of a cold oven.
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6
Once the coals are white, drain the applewood chips and place three quarters of them over the coals.
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7
Return the cast-iron skillet to the burner until the chips begin to smoke.
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8
Place the cast-iron skillet in the oven on the lowest rack, as far way as possible from the butter, which should stay as cold as possible during the smoking process.
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9
Smoke the butter for 45 minutes, checking the smoke level every so often.
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10
It may be necessary to add more wood chips.
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11
You can expect the butter to soften and even separate around the edges of the pan.
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12
As it does so, you can stir it back together with a spatula.
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13
After 45 minutes, stir all of the smoked butter together and then transfer it to an airtight container or vacuum-seal in a sous vide bag.
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14
Keep in the refrigerator for 2 to 3 days.
