<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by JJC</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SMOKEHOUSE ROB</i>
<br />i have done smoked garlic.[

] when ever i do a smoke with hickory will cut the head/top off, brush with olive oil, and let her rip . about 5 hours of cook time, then save in fridge for future cooking.[

]
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Hi Rob,
Hot-smoked garlic cloves brushed in olive oyl sounds yummy! Is the hickory critical, or is it worth trying with other woods as well?
John
Newton MA
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i havent tried other woods, you want to use the whole head of garlic just cut the top off, you want a strong wood , oak or hickory, it still has the skin on it, the oil helps the smoke stick to it then wrap it, save for future cooking , always better the next day or two.
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