Add Preferred SourceSmoked Garlic is my new culinary secret weapon. This easy to make garlic is so good, so rich and creamy, and so flavorful, you’ll want to schmear it on everything! From simple steamed veggies to grilled steaks, there’s so much you can do with Smoked Garlic!
I love this Smoked Garlic. We’ve all heard of, and have probably tried, roasted garlic, but smoked garlic has a smooth smoky flavor that’s irresistible. I turn it into a compound butter which has herbs and a bit of a kick to it. Then, it can be kept in the fridge for about a month, or in the freezer for a few months.
When you’re ready for instant flavor, this Smoked Garlic is it! I love it on top of steamed green beans, in a marinade for grilled chicken or fish, instead of regular garlic on garlic bread, cooked along with sauteed shrimp, and in sauces and dips.
This full-color ebook cookbook features more than 50 of Chef Jenn’s tried, tested, and favorite smoker recipes! Enjoy:
- Smoked Beef Kabobs
- Smoked Chicken Thighs
- Smoked Bacon-Wrapped Pork Stuffed Jalapeno Poppers
- Smoked Spaghetti Squash with Herbs and so much more!
Easy to make and so crazy good, jazz up your meals with this Smoked Garlic!
What You’ll Love About Smoked Garlic Butter
- The smoking process deepens the natural sweetness of garlic, infusing it with a complex, smoky taste that’s mild and sweet.
- You can use smoked garlic anywhere you’d use roasted garlic.
- It’s so easy to make, and takes up hardly any room on the smoker. I always throw on a few heads of garlic to smoke when doing other long smokes.
- It adds instant flavor to anything!
Ingredients
- Garlic
- Olive oil
How To Make Smoked Garlic
- Preheat your Traeger grill/smoker to 180 degrees Fahrenheit.
- Prepare the garlic by slicing off the top of each head to expose the cloves. Drizzle the exposed cloves with olive oil.
- Place the cloves of garlic on the grill and smoke for about 1 hour at 180-F to infuse them with plenty of smoke.
- Wrap the heads of garlic in foil and put them back on the smoker and raise the temperature to 225-250-F and smoke for another 1 to 1 ½ hours or until the cloves are soft and golden brown.
- Remove the garlic from the smoker and allow it to cool until it can be handled.
- Squeeze the smoked garlic cloves out of their skins and into a small bowl, then use it however you’d use roasted garlic.
Step-By-Step Process
Chef Jenn’s Tips
- Choose high-quality, fresh garlic for the best flavor. Larger heads of garlic are easier to work with and provide more roasted garlic flesh. Look for heads with big cloves.
- Don’t rush the smoking process; slow and low is the key to perfectly smoked garlic.
- If you prefer a stronger smoky flavor, consider increasing the smoking time by an additional 30 minutes to an hour.
- This butter is best used fresh but can be made ahead and stored for future use.
Make It A Meal
Smoked Garlic is incredibly versatile and can be used to enhance almost any dish. Spread it over freshly grilled steaks or chops for a melt-in-your-mouth finish. Toss it with hot pasta, a splash of pasta water, and some fresh herbs for a quick and flavorful meal. Or, for a simple appetizer, mix it with butter, smear it on slices of baguette and broil for a few minutes to create irresistible garlic bread.
Storage
Store your smoked garlic in an airtight container in the refrigerator for up to two weeks.
Smoked Garlic on a Traeger
Ingredients
- 3 heads garlic
- ¼ cup olive oil
Instructions
- Preheat your Traeger grill/smoker to 180 degrees Fahrenheit.
- Prepare the garlic by slicing off the top of each head to expose the cloves. Drizzle the exposed cloves with olive oil.
- Place the cloves of garlic on the grill and smoke for about 1 hour at 180-F to infuse them with plenty of smoke.
- Wrap the heads of garlic in foil and put them back on the smoker and raise the temperature to 225-250-F and smoke for another 1 to 1 ½ hours or until the cloves are soft and golden brown.
- Remove the garlic from the smoker and allow it to cool until it can be handled.
- Squeeze the smoked garlic cloves out of their skins and into a small bowl, then use it however you’d use roasted garlic.
Notes
Chef Jenn’s Tips
- Choose high-quality, fresh garlic for the best flavor. Larger heads of garlic are easier to work with and provide more roasted garlic flesh. Look for heads with big cloves.
- Don’t rush the smoking process; slow and low is the key to perfectly smoked garlic.
- If you prefer a stronger smoky flavor, consider increasing the smoking time by an additional 30 minutes to an hour.
- This butter is best used fresh but can be made ahead and stored for future use.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.