Does anyone smoke their garlic? We bought some from a local farm shop and it was gorgeous! I am thnking about using the BBQ smoker with some oak chips?
Hot smoked for about 90 minutes is good but it goes mushy like roasted garlic and needs to be used fairly quickly.
Cold smoked for a minimum of 12 hours on the other hand tastes great & keeps for ages making it a lot more versatile.
Cold smoking can be achieved by using a fire pit with a flue running to a storage receptacle some distance away. This way the smoke impregnates the meat, fish or veg over a reasonably long time (sometimes days!) and cures it. It never gets hot so is not cooked. Produce can be stored for quite some time and it is often combined with salting.