www.sausagemaking.org

Is it ok to just put a couple of bulbs straight in the smoker and if so how long do you recommend smoking them for ??

I've found it is best to peel most of the thick skin from the outside of the bulb before putting in the smoker, this definitely helps the smoke to penetrate the garlic. However, prepare to be disappointed since (IMHO) you will need to smoke for at least 3 days to get any sort of decent smoky result. Then, when you cook with it, you will hardly notice any smokiness in the finished dish . (I think that often it is best to add some cubes of smoked pancetta instead if you are looking for a smoky flavour. Having said that, dried smoked garlic is high on my 'to do' list as an additive for salami.

Good luck

Ryan

Thanks mate, I like putting loads of cloves in with the joint in the oven, when they are soft and sticky I like to smear them on a piece of french bread or toast. I just thought smoked garlic would add another dimension

You can hot smoke them. That's much faster.

Ratman,
After having read all the posts, I myself might try to either roll the cloves in smoke powder or use liquid smoke to soak the cloves in.
I also like a light smoke flavour in roasts, just to be different.
Regards,
Jan.
Brisbane.

I use the ProBBQ CSG and I got a nice mild flavour from a 12 hour smoke but I plan to smoke some with my bacon for two full burns in the next day or two so I will let you know how it turns out, but getting most of the dry skin off is essential before you try to smoke them.

I too have found that they take a lot of smoking. I've wondered about slicing one across the top to expose the flesh?

Phil

I agree with what has been said, I've produced some glorious chestnut coloured heavily smoked garlic skin before now. The garlic inside barely picked anything up.

grisell wrote:You can hot smoke them. That's much faster.

If you crush the whole clove a little, the smoke will penetrate the garlic easier. Hope that helps.