Smoked Garlic

I am a big believer in using a grill to its full capacity when you light it up. No reason to do these one at time. One of the things I like to do is stock up my freezer with smoked garlic for the winter. It freezes really well and its super handy to have on hand to add to soups stocks dips (try making an aioli with it) and even served as is on toast points or crusty bread drizzled with a good quality olive oil.

Smoked Garlic


  • 20           bulbs garlic
  • 1c            Extra virgin olive oil
  • ¼ c          black pepper
  • ¼ c          kosher salt


  • Hickory wood chips
  • aluminum foil




  1. Preheat grill medium high heat creating an indirect fire zone.
  2. Using a knife, cut off 1/4 inch of the top of bulbs, exposing the individual cloves of garlic.
  3. Place the bulbs in a half size disposable aluminum pan
  4. Drizzle the olive oil on the bulbs.
  5. Sprinkle the black pepper and kosher salt on the bulbs. You can also substitute blended salts like chipotle or porcini for an added flavour bonus.
  6. Take 1 handful of hickory wood and create a smoker packet using foil or use a smoker box.
  7. Place the pan of bulbs on the indirect side of the grill. Add smoker packet to direct side of grill.  Replenish smoker packets ever 30 minutes.
  8. After 1 hour cover the pan with foil. Continue until the cloves are softened and light brown in color.
  9. Remove from grill and cool completely. Package the bulbs individually in for the freezer.  Use within 3 months.
  10. Use in soups, stocks, on toast points and anywhere you love garlic.
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