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Smoked Garlic Butter

My Smoked Garlic Butter is a super simple way to add major flavor to any dish! If you’ve been looking for a little pizzazz to add to your dish, look no further. The wood-fired flavor makes this an amazing option for any time you need garlic butter in your face. Which is always.

Smoked Garlic Butter

Smoked Garlic Butter

My Smoked Garlic Butter is super easy to make and super versatile, and if you love garlic as much as me and my family, you’ll fall head-over-heels for this!

Whether you just want to spread it on some bread for easy garlic toast or cook a steak in it for a delicious sear, you’re going to love it!

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How To Make Garlic Butter

I know it may sound intimidating, but trust me, it’s one of the most simple things to make!

  1. Get everything ready. – For this recipe, you’re going to need salt, pepper, parsley, garlic, and some butter! Finely chop the garlic and parsley to make sure no one gets a giant, overpowering bite!
  2. Combine everything. – Throw all of your ingredients into a cast-iron skillet and toss it on your Traeger! Yes, it’s really that simple!
  3. Let it cook! – Let the melty mixture cook for about 15 minutes, or until you notice the butter is bubbly. Watch carefully so that it doesn’t burn!

Yes, it’s really that simple! Just three easy steps and you’re on your way to smoky, garlicky goodness!

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How can you use Smoked Garlic Butter?

You can add this garlic butter to anything you can think of, but here are some suggestions:

  1. Add it to bread! | Bread of ANY kind and form! Mix it into bread dough like my Pane Bianco for a twist! Brush it onto something like my Garlic Bread Sticks or onto whitebread before baking for some of the BEST garlic toast.
  2. Pizza + garlic = heaven. | Try adding it to my Perfect Pizza Dough for garlicky, doughy, deliciousness! If you don’t feel like making your own pizza dough, brush it onto some store bought dough – bye-bye boring pizza crust!
  3. Pasta! | Use this butter perfection in something like my Browned Butter And Mizithra Pasta or Easy Shrimp Scampi Pasta and let the flavors transport you to your buttery dreams!
  4. Dip your seafood! | Once the butter’s cooked, put it into a little dish and use it for dipping your crab or lobster into! It adds another layer of richness that you never knew you needed.
  5. Add it to potatoes! | Add it to the top of a baked potato for a pop of flavor or add it to my Traeger Smoked Mashed Potatoes for a double-smoky appetizer!

It goes without saying, the options are ENDLESS when it comes to garlic butter.

Check out all of our Traeger Recipes here!

Can you make this without a Traeger?

Absolutely! You can also make this recipe on your stovetop. There won’t be any smoke in the mix, but it’ll still be incredible.

I’d recommend using a cast-iron skillet when you’re making it, to ensure it’s being evenly heated. Plus a cast-iron skillet just magically makes everything taste better.

To make this on your stove, heat a pan over medium to medium-high heat, add all of your ingredients and cook everything together just as you would in the Traeger! To tell if it’s done, watch for bubbly butter and softened garlic.

And just like that, you’re ready to fulfill all of your buttery dreams!

You can also make this on another type of grill. Just make sure the heat isn’t too intense and you never cook it over direct heat. Indirect is key here!

Try this with Homemade Garlic Bread Sticks!

Smoked Crab Legs
Traeger Grilled Snow Crab Legs are perfect with Smoked Garlic Butter!

More ideas to try

Once the butter and garlic are fully cooked, you can leave it out to let it cool, then chill it and form it into your very own garlic butter stick!

Garlic butter in this form is super easy to spread onto bread, slather onto potatoes, or cut for various uses!

This recipe can even be made into compound butter! What is compound butter? Well, it’s basically butter that’s been whipped up with other ingredients.

To make it into compound butter, throw all of the ingredients into a food processor and purée it until it’s mixed!

This preparation is great if you’re planning on cooking with the butter. I wouldn’t recommend spreading this on a baked potato unless you really love the taste of uncooked garlic!

Smoked Garlic Butter
Yield: 6 servings

Smoked Garlic Butter

Smoked Garlic Butter

Wood-fired garlic butter that is smoked on the pellet grill, and is the best thing ever when you need a hit of buttery, garlicky, flavor.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 2 sticks salted butter
  • 3 cloves garlic, sliced
  • fresh basil & parsley


  1. Place all ingredients in a small cast iron pan.
  2. Preheat the pellet grill to 180°, and place the pan inside.
  3. Cook for approximately 20-25 minutes, or until the butter is melted and the garlic is soft.
  4. Remove from the grill, let cool for 10 minutes.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 272Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 81mgSodium: 242mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.


Thursday 8th of September 2022

I make a smoked garlic butter that I’ll bet it’s a ton better Put the garlic cloves in the smoker on 300 degrees for 4 hours. Put it in a large pot add however many sticks of unsalted butter and bring to a boil turn it down to a simmer for hour. Let it cool down a put it in containers I keep the bottom for myself because it’s the strongest Mine sets on my counter till it’s gone. If there’s no garlic bits in it no fridge needed. That why my bottom butter is in the fridge There ya go. I sell mine too. Everyone loves it I also smoke salt and pepper, water and I’m selling my cinnamon whiskey bbq sauce. Made with Fireball Michael Chauncey

I owned Chaunceys Smokehouse for years and we were selling 20 cases of double chicken wings per week I had a Ole hickory smoker that was rotisserie and held 800lbs of meat Tons of pulled pork and brisket 5 years in and I was diagnosed with cancer 1 year later my wife was also diagnosed with cancer No restaurant can run without an owner being there Done

Nicole Johnson

Thursday 8th of September 2022

Sorry to hear about your health troubles! Hope they are all resolved now. Your garlic butter sounds awesome. I'll try it out sometime! Thanks for reading!

Lindsey Mercer

Saturday 3rd of July 2021

Going to try this, what is the best flavour of wood chips for the smoker?

Nicole Johnson

Saturday 3rd of July 2021

We usually smoke with mild fruit woods like cherry or apple. Sometimes we venture into maple too. Most often we run a blend, and ultimately as long as you aren't using hickory or mesquite it will only make a difference to the most sensitive tastebuds.

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