How Long to Smoke Smoked Garlic

Smoked Garlic Smoking Overview

Smoked garlic is liquid gold for the BBQ enthusiast. It adds a mellow, sweet, smoky depth to everything — mix into butter, mash into potatoes, spread on bread, stir into aioli. Smoke 6-8 heads at once since you're running the smoker anyway. Stores in the fridge for up to 2 weeks.

How to Smoke Smoked Garlic — Step by Step

1. Prep: Slice the top off whole heads of garlic to expose the cloves. Drizzle with olive oil and sprinkle with salt
2. Set up your smoker: Preheat to 100-120°C (210-250°F). Add your wood chunks or chips — Apple, cherry, or pecan work best.
3. Smoke: Place the smoked garlic on the grate and smoke for 1-1.5 hours.
4. Wrap: Wrap the base in foil to create a cup (keeps the oil in), but leave the top exposed to smoke
5. Check doneness: The cloves are golden brown, soft, and squeeze out like paste. The aroma should be mellow and sweet, not raw or sharp
6. Rest: Cool before squeezing.

Common Mistakes to Avoid

• Not enough oil — the exposed cloves dry out
• Too much smoke — garlic absorbs aggressively
• Not smoking enough heads — you'll wish you'd done more

Best Wood for Smoking Smoked Garlic

Our top recommendation: Apple. Mild to medium woods work best. Pecan, cherry, and apple add subtle smoke without overwhelming the flavour.

Frequently Asked Questions

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