Cold Smoked Oil

Since receiving my CSG and EcoSmoker, I've had great fun smoking cheese and nuts. However, my wonder of wonder has been smoked butter, which has become a staple in my fridge (and a few of my friends). Excellent for introducing a little smokiness to sauces, great on a jacket potato, and divine when making scrambled eggs!

The butter absorbs the smoke very well, apparently because of the high fat content. Along these lines, I am wondering if cold smoked oil might be another useful thing to add to my larder; again to allow me to include smoke into conventional cooking.

Has anybody tried this? I imagine I will need to smoke the oil in shallow trays, to increase the area in contact with the smoke. I also need to decide which wood(s) would be best to use, and which oil. My first thought was for cold-smoked olive oil, but I am wondering if I would be better with something more neutral, like sunflower or rapeseed.

Can't wait for the results! Let us know how it goes. Smoked butter doesn't last long in our house.

By the way, I was at a music convention this weekend, that I go to every year. At the convention we always hold an auction to raise money to bring guests in for future years.

Anyway, 8 x 4oz pieces of my apple-smoked cheddar made their way into the auction, and it all went. I never did find out exactly what they sold for in the end, as I was in the bar at the time. But I understand that there was good demand for it.