To cold smoke butter in the Kamado Joe Kettle Joe, first fill an A-MAZE-N Tube Smoker with the pellets of your choice. Slide the removable ash drawer out of the bottom door of the grill. Slide the tube into that space, then light the pellets with a torch. Blow out the flame and let the pellets burn back to create smoke.
Place one of the half moon grill grates on the lower setting. Fill a half-sized foil pan with ice and place the pan on the lower grate. Place the other grate directly over the ice.
Place your butter on a small sheet of parchment paper on the top grill grate.
Remove the cap from the top of the grill to allow for maximum airflow.
(Note: you can use the hyperbolic insert and deflector plate for this process, but for the popcorn recipe, we will need direct high heat grilling capabilities, so we chose not to use the insert in this specific situation. ALSO, smoke as many sticks of butter as you like. Cold smoked butter can be used in a variety of ways.)
Smoke the butter for 2-3 hours. Remove from the grill. Place in a vacuum sealed bag (or zip-top bag), and store in the refrigerator until ready to use.
For the Beef Tallow Popcorn, remove the smoke tube from the bottom of the grill. Fill the ceramic fire box with lump charcoal and ignite a couple of Kamado Joe Fire Starters nestled into the charcoal. The airflow should be wide open at the bottom. You may leave the top cap off, or place it back on and open in all the way.
When the charcoal is hot, place the grill grates on the lower level inside the grill. Place a Finex Dutch Oven on the grates to preheat for a few minutes.
Add the beef tallow to the dutch oven. When the tallow is melted, add the popcorn kernels. Place a lid on the dutch oven. Using leather grilling gloves, grab ahold of the sides of the dutch oven and give it a shake to help coat the kernels in the tallow.
Dice your smoked butter and place in a small oven-proof container (we used a small mason jar). Place on the grill to melt the butter. Remove when the butter is melted.
Add the kernels begin to pop, repeat the process of shaking the dutch oven to keep the popcorn from scorching on bottom.
Keep cooking until the popping slows to one pop every 4-5 seconds, then remove from the grill.
Transfer the popcorn to a large bowl. Drizzle the melted smoked butter over the popcorn and toss to coat. Sprinkle your seasoning of choice over the popcorn and serve immediately.