Smoked garlic

Garlic is one of the most important flavorings in almost every kitchen. It can be cold-smoked with a smoking gun or hot-smoked on the BBQ. We'll explain both options and also give you three ways to use this garlic.

Author	Givan
People	4
Temperature	90
Cooking time	10 - 50 minutes
Prep time	10 minutes

Ingredients

• 5 garlics
• 1 g wood chips

Preparation

Option 1: Smoking gun

Smoking with a smoking gun allows you to smoke the garlic relatively quickly and without the hassle of a barbecue. Fill the gun with wood chips and connect it to the smoker dome . For cold smoking, I recommend separating the cloves first, as this enhances the flavor.

Place the garlic under the dome and fill it with smoke. This takes about 20 seconds. Stop the appliance and remove the hose from the dome. Let the smoke sit in the dome until it is no longer visible. This takes about 10 minutes.

Option 2: BBQ

You can also smoke garlic on the BBQ. This takes a little longer than the cold method, but is just as delicious. When hot smoking, it's best to place the garlic cloves whole on the BBQ, as they might otherwise fall through the grill.

Smoke the garlic for 20 – 50 minutes at 90 degrees.

Save

You can store the smoked garlic in both ways for at least 2 weeks if it is vacuum-packed.

Serving ideas

You can then use the smoked garlic in various ways. Here are a few ideas.

In sauces: garlic is delicious in sauces and marinades. Think of Asian marinades, like those used in satay.

Garlic butter: crush the garlic and mix with butter, sea salt, sambal and herbs for a delicious garlic spread.

Stuffed dishes: consider stuffing turkey with herbs and garlic.

Use the smoking gun

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Get the smoking gun!
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