How to Smoke Garlic (Smoked Garlic Recipe)
Smoked garlic is like normal garlic that started working at a 1960’s ad agency and suddenly operates with a cool stoicism. Smoked garlic is basically roasted garlic with a bit of smokiness (do I have to even say this? Yes. #SEO). It gets some natural sweetness from the roasting process and then a smoky layer of flavor that is pretty dynamite.
In case you’re wondering, “What can I do with smoked garlic?”: Smoked roasted garlic is the best time saver and flavor addition to any recipe you can think of that goes great with garlic, or could benefit from some smokiness. So far we have used roasted smoked garlic in mashed potatoes, a Spanish chorizo stew and alongside some simple sunny side up eggs. Smoked garlic cloves have basically become our new favorite ingredient (next to black garlic).
Home smoked garlic lasts for up to a month, so it’s a pretty awesome make ahead ingredient. You can make a few smoked garlic bulbs at once, and often I’ll smoke a few things alongside it (salmon, potatoes, ribs, chicken etc.). It is also much tastier and cheaper than the typical smoked garlic for sale at artisanal markets, so no need to worry about where to buy smoked garlic.
Additionally, smoking is not as scary as it sounds. It’s a snap with a dedicated smoker and many grills these days come with a smoking tray where you can load up your wood chips or wood chunks.
Smoked Garlic Recipe Recipe
- Add 3-4 handfuls of wood chips to a large mixing bowl. Add enough water to soak all chips. Let soak for 30 minutes. Pat down and place in bag to bring to smoker.
- Meanwhile, cut the heads off of all of the garlic bulbs.
- Place each chopped bulb on its own sheet of foil, and drizzle with olive oil and salt. Wrap in foil, making sure wrap is facing upwards to avoid oil leaks.
- Load smoker tray with soaked wood chips and pre-heat smoker for 30 minutes at 150-180 degrees F.
- Place foiled bulbs on lower rack for 20-30 minutes to roast and then move to top rack to smoke. Let bulbs smoke anywhere from an addition 1-2 hours, depending on your preferred level of smokiness.
- Remove foiled heads of garlic from grill and serve immediately, or allow to cool and store in mason jars with olive oil for up to 4 weeks.
Made home smoked garlic? Tag your garlic smoking photos with #PateSmith or share them in the comments for the chance to be featured onsite!