Whole Smoked Garlic

Mastering smoking techniques and methods can take a bit of time, but there is room around the pit for you. Learning to barbecue, grill, and smoke well starts, like anything, with mastering the fundamentals and then building on them. Smoking works for more than just meat too. Smoking whole vegetables can bring out great flavors, and help you improve your skills. Smoked garlic goes from pungent to sweet as it slowly cooks. Squeeze it right out of the clove and spread over some bread for an elegant snack or appetizer. Get more recipes from 25 Essentials: Techniques for Smoking.

Smoked garlic, bread with cheese and tomatoes.

Smoked Garlic

Serves 4
Suggested woods- Apple, pecan, or hickory


4 whole heads garlic, ½ inch sliced off the pointed top of each
1⁄3 cup wood chips, soaked in water and drained, or 1 cup dry wood chips for a gas grill
1 whole-grain baguette, sliced
One 7½ -ounce goat cheese log
1 medium-size ripe tomato, sliced, or 8 cherry tomatoes
Fine sea salt and freshly ground black pepper


  1. Fill your charcoal chimney three-quarters full with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. For a gas grill, turn half the burners to medium. Spray a 6 x 6-inch piece of heavy-duty aluminum foil or a disposable aluminum pan with olive or canola oil and arrange the garlic on it.
  2. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the drained wood chips on the hot coals, or put the dry wood chips in a metal container and place as close as possible to a burner on a gas grill. Place the garlic on the indirect-heat side of the grill. When the smoke starts to rise, close the lid.
  1. Smoke the garlic at 225° to 250°F for 45 minutes or until it has a mild, smoky aroma. To serve, set out the smoked garlic, baguette slices, goat cheese, and tomatoes. Guests can squeeze out the smoked garlic cloves and spread them onto the bread, along with the cheese, then top with a slice of tomato and salt and pepper to taste.

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25 Essentials: techniques for SmokingIf you’ve just purchased or received a new smoker or grill and want to expand your talents, 25 Essentials: Techniques for Smoking is just what you need.Among the nitty-gritty techniques featured are “Slow-Smoking Ribs,” “Basting and Smoking Meat,” “Smoking Whole Vegetables,” “Mopping,” and “Brining.

Each technique is paired with a recipe, and each recipe-technique pairing has at least one color photo. The lay-flat PLC binding lets you take the book outside with you and use grill-side or on top of a patio table.