Smoked Garlic

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This recipe was created for use with the Stovetop Smoker. It can be adapted to any other smoker you may have making sure you adjust the cooking time for your smoker. See serving suggestions below.
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    • 4 whole heads garlic, unpeeled with only the loose papery outer skin removed
    • 4 teaspoons olive oil (not extra-virgin) or vegetable oil
    • 3 tablespoons applewood chips


Prepare your smoker:
Place the wood chips in a small pile in the center of the smoker base. Place the drip tray on top of the wood chips inside the smoker base. Place the wire rack on top of the drip tray.

Coat each garlic head with a teaspoon of oil and place on smoker rack. Cook over medium heat until the skins are well browned and the cloves feel soft, about 45 minutes. To test, the garlic should be soft to the touch. Remove one clove (carefully it will be hot) and press at the base of the clove and the garlic should squeeze right out of the skin and be the consistency of a smooth paste. Remove the garlic and set aside to cool.

S E R V I N G   S U G G E S T I O N S
Smoked Garlic With Brie Cheese
You can serve the warm smoked garlic with brie cheese (at room temperature) and a crusty baguette along with sliced pears or crispy apples.

Smoked Garlic Salad Dressing
2 heads smoked garlic, removed from skins
3/4 cup olive oil
6 tablespoons white wine vinegar
1/2 teaspoon salt

Combine all ingredients in a blend and blend until smooth. Use or store in a tightly sealed container, refrigerated for several days.
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