Smoking Garlic

Started by Gafala, October 04, 2013, 04:20:57 PM

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Gafala

There is two ways of smoking garlic, where garlic is roosted in oil and salt and smoked for 2 ½ hours and you end up with a soft garlic you can make into a paste, or cold smoke for 2 ½ hours they will shrink about 50% and they will be dry.

Ingredients hot smoke
Garlic Cloves as needed
½ teaspoon  olive oil for each clove
¼ teaspoon  sea salt for each clove

Method
Cut about a ¼ inch off each clove head, drizzle olive oil and add salt, I put them in a foil pan then into the smoker.

Method  for cold smoke
Cut about a ¼ inch off each clove head, I take the cut tops  make a foil pocket add some olive oil for them and them put all in the smoker.


Storage
I freezer them on a cookie sheet first then  put two or three cloves in a vacuumed sealed bag and back to the freezer.

I used apple this time I have used hickory.


Peeled and ready for freezer.

Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24"
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

Saber 4

Nice idea, thanks for sharing.

Snoopy

bookmarked, will be giving it a shot. ? though, on the cold smoke method, do you drizzle the oil on the tops you cut off? or just into the foil pan?

Gafala

Quote from: Snoopy on October 04, 2013, 08:26:22 PM
bookmarked, will be giving it a shot. ? though, on the cold smoke method, do you drizzle the oil on the tops you cut off? or just into the foil pan?

No oil or salt for the cold smoke, and time is the main thing my last batch took 4 hours. They were large cloves.

Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24"
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

ragweed

Thanks for posting.  I'll try this too.

Snoopy

And you smoke em just like the pic, still wrapped and everything? would it take less if i peeled em all first or what would that change?

murrhunts

Never used smoked garlic, what would you put it in?

Gafala

Quote from: murrhunts on October 10, 2013, 03:10:12 PM
Never used smoked garlic, what would you put it in?

You can use in roasts, hams just about any thing, I take some cloves and stuff them in roasts.

Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24"
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

beefmann

it  would give a  great taste to foods  that ask for garlic

Saber 4

I'm thinking it would go good in some crusty bread with a good hard smoked cheese

murrhunts

sounds good, I will have to give it a shot

iceman

Quote from: murrhunts on October 10, 2013, 03:10:12 PM
Never used smoked garlic, what would you put it in?

We use the smoked garlic in oil/roasted in smashed taters. Takes them to the top level!  ;)

pz

Quote from: Saber 4 on October 12, 2013, 07:06:16 AM
I'm thinking it would go good in some crusty bread with a good hard smoked cheese

X2 - would be excellent
My online cookbook: good food & friends

Gafala

Quote from: Snoopy on October 05, 2013, 04:07:40 PM
And you smoke em just like the pic, still wrapped and everything? would it take less if i peeled em all first or what would that change?

The last ones I did I peeled them first they came out a little better.
Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24"
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

sage03

Did you eat them right away or vac-pac like the smoked cheese and hold for a little while?