Well as of this morning I would have to say no, but no longer. This is how it was prepared.
¼ pound stick unsalted butter cut into slices ¼ thick inch or so.
1 ounce alder saw dust
Garlic powder to taste
Placed butter slices on fine mesh wire rack. I then smoked the butter for 30 minutes. After smoking I brought the butter to room temperature, then whipped while adding garlic powder to taste.
The result was a mildly smoked garlic butter. I will have to try this on homemade baguettes when browning. During smoking the outside temp was 28 the inside smoker temp was 43 at the end. Do believe for a restaurant environment a more consistent product could be achieved by using the liquid smoke as Max suspects.