Smoked garlic will add depth and complexity to your everyday meals. We take humble garlic bulbs and infuse them with smoky goodness. The result is phenomenal!
Are you constantly on the lookout for fresh and exciting ways to use garlic in your menu? While roasted garlic was once our go-to ingredient, we’ve since replaced it with smoked garlic. These flavor-packed garlic cloves have a subtle smokiness, and you can do so much with them!
What can I do with smoked garlic?
You can use smoked garlic in aioli, mayonnaise, gravies, or compound butter. Smear it on bread, use it inย stuffing, au gratin potatoes, and cream sauces, or apply it to steaks and roasted vegetables. The flavor is amazing!
How do you smoke garlic?
We use a hot smoking technique for this smoked garlic recipe. That means using a low temperature (225 degrees F) cooking in a pellet grill, offset smoker, or kamado grill to produce ample smoke easily. The cooking process will take about 90 minutes.
For this smoked garlic recipe, we used a pellet grill. It’s likely the easiest and most forgiving equipment for simple recipes like this. You will need a disposable aluminum panย and enough wood pellets for a 90-minute cooking time.
What is the best wood for smoking garlic?
You can use any smoker-friendly wood, but we recommendย apple, oak, cherry, or pecan wood.ย
Ingredients
- 5-6 whole heads of garlic (a 1/2 pound)
- 2 tablespoons olive oil (plus more as needed)
- 1/2 teaspoon salt
- 1 9″ X 9″ aluminum pan
- aluminum foil
How to cut garlic
- We recommend using a sharp knife for the job. Don’t use too much force; the garlic will split, and individual cloves will be scattered everywhere.
- Turn the garlic on its side and cut off the top portion. If you have a particularly tough head of garlic, try using a serrated knife.
How to make smoked garlic
- Preheat your grill to 225 degrees F. Add your desired wood chips for about 5 minutes before placing the garlic on the smoker. If you are using a gas grill, we recommend using a smoker tube to help generate smoke.
- Next, place the cut garlic cloves, cut side up, into an aluminum pan.
- Drizzle each head with 1/2 tablespoon olive oil, and season with salt.
- Place garlic into the smoker, close the lid, and let it go for an hour.
Step two
- After an hour, pour about 1/2 tablespoon more olive oil onto each head of garlic, and cover the pan with aluminum foil.
- Place it back into the smoker for 30-40 minutes until the smoked garlic is tender and has a nice brown color.
Step three
- Remove the pan from your smoker, and place it onto a heat-resistant surface. Carefully remove the foil and let the garlic rest for 15 minutes.
- Once they have cooled, hold the garlic by the base and gently squeeze to pop out the cloves.
- Use them immediately, or store them in an airtight jar in your refrigerator for 5 days. Freeze in zip-top bags for up to 6 weeks.
Smoked Garlic Sauce
This garlic sauce is incredibly flavorful and perfect for burgers, sandwiches, prime rib, steaks, fries, and vegetables.
- 1 head’s worth of smoked garlic cloves
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/4 cup olive oil
- salt and black pepper to taste
Instructions:
- Place all ingredients into a blender or food processor.
- Puree mixture to your preferred consistency, taste, and adjust salt and pepper as needed.
- Use immediately, or store in an airtight container in the refrigerator for 4 days.
Smoked Garlic
Ingredients
- 5-6 heads of garlic a 1/2 pound
- 2 tablespoons olive oil plus more as needed
- 1/2 teaspoon salt
- 1 9" X 9" aluminum pan
- aluminum foil
Instructions
- Preheat your grill to 225 degrees F. Add your desired wood chips for about 5 minutes before placing the garlic on the smoker. If you are using a gas grill, we recommend using a smoker tube to help generate smoke.
- Next, place the cut garlic cloves, cut side up, into an aluminum pan.
- Drizzle each head with 1/2 tablespoon olive oil, and season with salt.
- Place garlic into the smoker, close the lid, and let it go for an hour.
- After an hour, pour about 1/2 tablespoon more olive oil onto each head of garlic, and cover the pan with aluminum foil.
- Place it back into the smoker for 30-40 minutes until the garlic is tender and has a nice brown color.
- Remove the pan from your smoker, and place it onto a heat-resistant surface. Carefully remove the foil and let the garlic rest for 15 minutes.
- Once they have cooled, hold the garlic by the base and gently squeeze to pop out the cloves.
- Use them immediately, or store them in an airtight jar in your refrigerator for 5 days. Freeze in zip-top bags for up to 6 weeks.
- See notes section below for smoked garlic sauce recipe.
Notes
- Please use this diagram to help you determine where to cut the garlic.
We recommend using a sharp knife for the job. Don’t use too much force, or the garlic will split, and you will have individual cloves scattered everywhere. - Turn the garlic on its side, and cut off the top portion. If you have a particularly tough head of garlic, try using a serrated knife.
1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup olive oil
salt and black pepper to taste
- Place all ingredients into a blender or food processor.
- Puree mixture, taste, and adjust salt and pepper as needed.
- Use immediately, or store in an airtight container in the refrigerator for 4 days.
