RustyRatRod

My method...Fill one of these....
A-MAZE-N-PELLET-SMOKER 5X8
with pellets. Place it in the bottom of the Big Green Egg. Get it lit and place the fire grate in the Egg. Tear a piece of foil large enough to cover the tray...if you don't some of the butter will melt. Place a cookie cooling rack on the grate and stack the butter (or cheese cut into chunks the same size as the butter). Shut the lid, leaving it ptopped open about a half inch to an inch. Most folks will only smoke butter or cheese for a couple of hours. The Boss and I ike it heavily smoked...we leave the butter/cheese in for 12 hours.
This is how I cold smoke bacon as well.