Want to know how to smoke garlic?
Using smoked roasted garlic will AMP up the flavor in any dish you add it to!
Make sure you follow all the steps below!
Table of contents
The Greatness of Garlic
Fresh garlic cloves are predominately used as a seasoning in most cuisines around the world.
The beauty of garlic flavor knows no bounds!
From a stuffed garlic chicken kieve or tangly Bangladeshi curry,
The strong familiar taste and aromatics excite the senses from start to finish.
Fun Fact: 2 thirds of the words garlic is grown in China.
Why Is Smoking Our Prefered Method of Cooking?
What are the benefits of using smoking as a cooking method?
- It adds a depth of smoky flavor and undertones from nutty to meaty
- Creates an entirely new product that complements other food and flavors
- Can be a way of cooking or preserving
What You Need for Smoked Garlic
- 1 large bulb of garlic per serve
- Salt & pepper
- Virgin olive oil
Equipment
- Pellet grill or charcoal smoker
- Wood chips
- Sharp knife & cutting board
- Aluminum foil tray
- Meat probe
At What Temperature Should I Smoke My Garlic?
So what temp are we smoking the garlic at?
Smoke the garlic at around 180F – 200F or the lowest setting you can achieve.
We do not want tor end up with black garlic
Use your favorite flavor wood which today I have chosen applewood.
Using a Traeger?
If you’re using a Traeger grill, make sure you follow my recipe for Traeger smoked garlic, it’s a bit different from this one.
Do You Smoke Garlic With the Skin on or Off?
You don’t need to remove the skin of the garlic before smoking it.
Put the whole garlic with the skin directly on your grill grates.
Also keep those garlic bulbs intact when smoking.
Do NOT wrap them in foil.
Tip: When you are chopping garlic, the oil will stick to your skin. Use an oil-based product to wash or rub your fingers on stainless steel to remove with ease!
How Long Does It Take to Smoke Garlic?
It will take 3-4 hours to smoke garlic.
If you are on very low then there is no stopping you from going for as long as 4-6 hours to infuse the smoke flavor.
When Do I Know My Smoked Garlic Is Ready?
How do I know they are ready?
Referred to as “BBQ gold” the smoked garlic should be a bronze or gold color.
Cut off the top of the head of garlic and examine the cloves.
The texture should be very soft and the strong sulfur smell gone and replaced with an intense roasted smell and also the same color as the skin.
How Do I Store My Smoked Garlic?
To store the garlic allow it to come to room temperature and add to an airtight container.
Put the smoked garlic into refrigeration.
How Long Does My Smoked Garlic Last?
How long can I expect my smoked garlic blubs to last?
These golden garlic beauties will keep for around 6-8 weeks as the smoke acts as a form of preservation as well as a flavor enhancer.
How to Use Smoked Garlic
Want to know how to use your smoked garlic?
You can add it hummus, rub it on your tomahawk steak, or even just put it on your smoked tomatoes!
Step 1: Smoking the Garlic
– Add the wood pellets to the hopper of your smoker, prime, and set the temperature to a low 200F.
– Give the garlic a rub with olive and season with salt and pepper.
– Monitor until cooked for the correct texture as per instructions above.
– Let the garlic cool in an airtight container and place it in the fridge as per the instructions above until you are ready to use.
Smoked Garlic
Equipment
- Pellet grill or charcoal smoker
- Wood Chips
- Sharp knife & cutting board
- Aluminum foil tray
- Meat probe
Ingredients
- 1 large bulb of garlic per serve
- Salt & pepper
- Virgin olive oil
Instructions
- Add the wood pellets to the hopper of your smoker, prime, and set the temperature to a low 200F.
- Give the garlic a rub with olive and season with salt and pepper.
- Monitor until cooked for the correct texture as per instructions above.
- Let the garlic cool in an airtight container and place it in the fridge as per the instructions above until you are ready to use.
- Eat and experience garlic on steroids!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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