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

• 1 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.
• 2 Next, place the cut garlic cloves, cut side up, into an aluminum pan.
• 3 Drizzle each head with 1/2 tablespoon olive oil, and season with salt.
• 4 Place garlic into the smoker, close the lid, and let it go for an hour.
• 5 After an hour, pour about 1/2 tablespoon more olive oil onto each head of
  garlic, and cover the pan with aluminum foil.
• 6 Place it back into the smoker for 30-40 minutes until the garlic is tender and
  has a nice brown color.
• 7 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.
• 8 Once they have cooled, hold the garlic by the base and gently squeeze to pop out
  the cloves.
• 9 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.
• 10 See notes section below for smoked garlic sauce recipe.

Nutrition Info