This 3-ingredient smoked garlic will add depth and complexity to your everyday meals. Take these humble garlic bulbs to the grill and infuse them with a kiss smoky goodness. The flavor is phenomenal!
Are you always on the lookout for fresh and exciting ways to incorporate garlic into your menu? While roasted garlic was once our go-to ingredient, we’ve since replaced it with smoked garlic. These flavor-packed garlic cloves have a subtle smokiness, and you can do a great deal with them!
What recipes use smoked garlic?
You can use smoked garlic in a variety of recipes, including smoked garlic sauce (recipe below). Here are some suggestions to get you started:
How do you smoke garlic?
- For smoked garlic, use a hot smoking technique by cooking it at 225°F in a pellet grill, offset smoker, or kamado grill for 90 minutes.
- You will need a disposable aluminum pan and enough fuel for a 90 minute cooking time.
What is the best wood for smoking garlic?
You can use any smoker-friendly wood, but apple, oak, cherry, or pecan wood are recommended.
Ingredients for smoked garlic
- 5-6 whole heads of garlic (a 1/2 pound)
- 2 tablespoons olive oil (plus more as needed)
- 1/2 teaspoon salt
- 1 8″ X 8″ aluminum pan (9″ x 9″ work as well)
- aluminum foil
How to cut garlic
- Start by using a sharp knife.
- Turn the garlic on its side and cut off the top portion.
- Apply gentle force when cutting to prevent the garlic head from splitting and scattering the cloves.
- If you have a particularly tough head of garlic, use a serrated knife.
How to make it
- Grill/Smoker set-up: Preheat your pellet grill or smoker to 225 degrees F.
- Wood: For smokers, add wood chips for about 5 minutes before the garlic goes on.
- Aluminum pan: Place the garlic cloves, cut side up, into an aluminum pan.
- Season garlic: Drizzle each head with 1/2 tablespoon olive oil, and season with salt.
- Smoke them: Place garlic into the smoker, close the lid, and cook for 1 hour.
Step two
- More oil: After an hour, pour about 1/2 tablespoon more olive oil onto each head of garlic, and cover the pan with aluminum foil.
- Back in the smoker/grill: Place it back into the smoker for 30-40 minutes until the garlic is tender and golden brown.
Step three
- Remove and cool: Take the pan out of the smoker/grill, carefully remove the foil and allow the garlic to cool for 15 minutes.
- Squeeze the cloves: Once cooled, hold the garlic by the base and gently squeeze to release the cloves.
- Storing: Use them immediately, or store them in an airtight container in the refrigerator for 5 days. Freeze for up to 6 weeks.
Smoked Garlic Sauce
This garlic sauce is incredibly flavorful and perfect for burgers, sandwiches, prime rib, steaks, fries, and vegetables.
- 1 head’s worth of smoked garlic cloves
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/4 cup olive oil
- salt and black pepper to taste
How to make smoked garlic sauce
- Blend ingredients in a blender or food processor.
- Taste, and adjust salt and pepper as needed.
- Use immediately, or store in an airtight container in the refrigerator for 4 days.
- 5-6 heads of garlic a 1/2 pound
- 2 tablespoons extra virgin olive oil plus more as needed
- 1/2 teaspoon salt
- 1 8″ X 8″ aluminum pan
- aluminum foil
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Preheat your pellet grill or smoker 225 degrees F. Add your desired wood chips for smoker.
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Cut the tops off the garlic, and place them, cut side up, into an aluminum pan. (*see notes)
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Drizzle each head with 1/2 tablespoon olive oil, and season with salt.
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Place the pan with the garlic into the grill or smoker, close the lid, and cook for 1 hour.
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After an hour, apply another 1/2 tablespoon olive oil onto each head of garlic. Cover pan with aluminum foil.
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Place pan back in the grill/smoker for 30-40 minutes until the garlic is tender and golden brown.
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Remove the pan from the grill/smoker, carefully remove the foil, and let the garlic cool for 15 minutes.
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Gently squeeze the base of each garlic head to release the cloves.
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Use immediately, or store them in an airtight in the fridge for 5 days. Freeze in for up to 6 weeks.
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*See notes section below for smoked garlic sauce recipe.
- Please use this diagram to help you determine where to cut the garlic.
We recommend using a sharp knife for the job. Don’t use too much force, or the garlic will split, and you will have individual cloves scattered everywhere. - Turn the garlic on its side, and cut off the top portion. If you have a particularly tough head of garlic, try using a serrated knife.
Smoked Garlic Sauce 1 head’s worth of smoked garlic cloves
1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup olive oil
salt and black pepper to taste
- Place all ingredients into a blender or food processor.
- Puree mixture, taste, and adjust salt and pepper as needed.
- Use immediately, or store in an airtight container in the refrigerator for 4 days.
Calories: 27kcal | Carbohydrates: 0.5g | Protein: 0.1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 117mg | Potassium: 6mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 3mg | Iron: 0.04mg
