How to Smoke Garlic in a Smoker | Easy Step-by-Step Method

There is something truly magical about smoked garlic. If you have ever tasted it, you already know it is nothing like the sharp, pungent raw clove you are used to. Smoking transforms garlic into something deeply rich, mellow, and almost buttery, with a complex smoky warmth that elevates everything it touches.

At the best restaurants in London, bold, fire-driven flavours are at the heart of everything. Argentinian grill culture has long celebrated the art of cooking low and slow over smoke and flame, and smoked garlic is one of those quiet essentials that professional pitmasters and grill chefs swear by. 

In this guide, you will learn exactly how to smoke garlic in a smoker from start to finish, including the best wood chips to use, the right temperature, how to store it, and creative ways to use it in your cooking.

What Is Smoked Garlic?

Smoked garlic is simply whole garlic cooked slowly in a smoker at low heat, allowing heat and wood smoke to penetrate the bulb over time. The result is a clove that is completely transformed in both texture and flavor.

Unlike raw garlic, which is sharp, pungent, and almost spicy, smoked garlic becomes soft, sweet, and deeply savoury. The cloves turn golden or amber in colour and develop a creamy, almost spreadable consistency. The smoke adds an earthy, woodsy layer to the natural caramelised sweetness that develops as the garlic slowly cooks. It is worth distinguishing smoked garlic from roasted garlic. 

In Argentinian and Spanish BBQ traditions, wood smoke is considered an ingredient in its own right, not just a cooking method. Smoked garlic is a perfect example of that philosophy in action.

Benefits of garlic smoke  

Garlic is already one of the most powerful ingredients in the kitchen. Put it in a smoker, and it becomes something else entirely richer in flavour, more complex in aroma, and still packed with all the natural health benefits garlic has always been known for. 

The Flavour Advantage

The primary reason to smoke garlic is flavour, and the difference is truly remarkable. Here is what makes it stand out from every other form of garlic:

• Raw garlic brings intense heat and sharpness, bold and dominant, but sometimes overpowering in delicate dishes.
• Roasted garlic softens that sharpness and introduces a gentle, caramelised sweetness that is far more subtle and versatile.
• Smoked garlic does all of that and goes several steps further. The slow exposure to wood smoke adds a deep, earthy, complex layer that no other cooking method can replicate.
• The sharpness disappears completely, the natural sweetness intensifies, and the smoke wraps around it all, creating something truly unique.
• It transforms dishes quietly, not by dominating them, but by adding a depth that makes people pause mid-bite and ask, “What is that flavour?” without ever being able to pinpoint it.
• Once you cook with smoked garlic, plain garlic will simply never feel like enough again.

Health Benefits

Garlic has been celebrated for centuries for its powerful health properties, and because smoked garlic is cooked low and slow, most of those benefits remain fully intact. Here is what your body gains every time you cook with it:

• Rich in antioxidants, it helps protect the body against oxidative stress and cell damage, supporting long-term health.
• Boosts immune function, one of the most valuable ingredients to include in your diet, especially during colder months.
• Natural anti-inflammatory properties, regular consumption has been linked to a reduced risk of chronic disease over time.
• Contains allicin, a naturally occurring compound widely studied for its positive effects on cardiovascular health, including regulating blood pressure and improving circulation.
• Nutritional value remains intact because smoking uses low heat rather than high-temperature roasting or frying; the beneficial compounds in garlic are largely preserved throughout the cooking process.
• Flavour and goodness in one smoked garlic is a rare ingredient that tastes incredible and genuinely benefits your health at the same time.

Smoked Garlic Cooking Essentials

Great smoked garlic starts with simple preparation. Whether you are cooking at home or setting up for a backyard BBQ, here is everything you need before firing up the smoker.

What You’ll Need

• Any type of smoker works: charcoal, pellet, electric, or offset. As long as it can hold a steady low temperature and accommodate wood chips or chunks, you are good to go.
• Aluminium foil or a garlic roasting pan to hold the garlic heads upright and catch any dripping oil during the smoke.
• Tongs and heat-resistant gloves for safely placing and removing the garlic from the smoker.
• A sharp knife for trimming the tops of the garlic heads before smoking.

Ingredients

• Whole garlic heads. Choose fresh, firm bulbs with tight, papery skin. Avoid any with soft spots or signs of sprouting, as these will not smoke as evenly.
• Olive oil: A drizzle over the exposed top of each head helps the smoke adhere and promotes even caramelisation. Extra virgin olive oil works beautifully here.
• Salt and black pepper. Optional but recommended. A small pinch over the exposed cloves adds depth of flavour.
• Wood chips. See the next section for recommendations.

Best Wood Chips for Smoking Garlic

The choice of wood chips significantly affects the final flavour of your smoked garlic. Here is a breakdown of the best options:

• Applewood is the most popular choice for smoking garlic. It produces a mild, slightly sweet smoke that complements garlic’s natural sweetness without overwhelming it. If you are new to smoking garlic, start here.
• Cherrywood gives a gentle, fruity smoke with a beautiful reddish tinge to the finished cloves. It is slightly bolder than apple but still delicate enough for garlic.
• Pecan offers a nutty, medium-intensity smoke with a touch of natural sweetness. It sits between applewood and hickory in terms of strength and works wonderfully with garlic.
• Hickory produces a bold, robust smoke that gives garlic a more assertive, BBQ-style character. Use it if you want smoked garlic with serious depth, ideal for marinades and meat rubs.
• Avoid mesquite for garlic. Mesquite burns hot and fast and produces an intense, almost bitter smoke that can easily overpower the delicate sweetness you are trying to develop.

Pro tip: Soak your wood chips in water for 30 minutes before adding them to the smoker. This slows their burn rate and produces a steadier, more consistent smoke throughout the cook.

How do you Smoke Garlic: Step-by-Step

Step 1: Prepare the Garlic

Using a sharp knife, slice off the top quarter of each garlic head to expose the tips of the individual cloves. You do not need to remove the outer papery skin; it acts as a natural wrapper that holds the bulb together and protects the cloves during the long smoke.

Place each head cut-side up in a small piece of aluminium foil, forming a loose cup around the base to keep it upright and catch any oil. Drizzle a small amount of olive oil over the exposed cloves, then season with a pinch of salt and black pepper, if desired.

Step 2: Set Up Your Smoker

Preheat your smoker to 225°F (107°C). This low, steady temperature is the key to good smoked garlic. Too high and the outer cloves will burn before the centre is cooked through. Too low and you will not achieve proper caramelisation.

Allow the smoker to reach full temperature before adding your garlic. This ensures a consistent cook from the moment you place the bulbs inside.

Step 3: Add the Wood Chips

Add your pre-soaked wood chips to the smoker according to your model’s instructions. For a charcoal smoker, place them directly on the coals. For a pellet or electric smoker, fill the chip tray or hopper as directed.

Aim for a thin, steady stream of smoke rather than thick billowing clouds. Clean, light smoke gives a better flavour; heavy smoke can turn garlic bitter.

Step 4: Place the Garlic in the Smoker

Arrange your foil-wrapped garlic heads, cut side up, on the smoker grate. Leave a little space between each bulb to allow the smoke to circulate freely around them. For best results, position them away from direct heat if your smoker has a hot zone.

Step 5: Smoke for 1.5 to 2 Hours

Close the lid and let the smoker do its work. The garlic will need approximately 1.5 to 2 hours at 225°F. Resist the urge to open the lid frequently; every time you do, you lose heat and smoke, which extends the cooking time.

At the 1-hour mark, you can quickly check progress; otherwise, keep the lid closed and trust the process.

Step 6: Check for Doneness

Your smoked garlic is ready when the cloves are deeply golden to amber in colour, feel completely soft when pressed gently through the foil, and the cut tops look slightly caramelised with a little colour at the edges. A pleasant, smoky-sweet aroma will be coming off the smoker, which is your sign that things are going perfectly.

If the cloves still feel firm at the 1.5-hour mark, give them another 20 to 30 minutes and check again.

Step 7: Remove and Cool

Using tongs and heat-resistant gloves, carefully remove the garlic heads from the smoker. Set them aside and allow them to cool for at least 15 to 20 minutes before handling. The foil and internal steam will be very hot.

Once cooled enough to handle, the cloves can be squeezed directly from the skin; they will slide out as a soft, creamy paste. They are now ready to use immediately or store for later.

Tips for the Best Results

Use fresh, firm garlic. The quality of your starting ingredient matters. Older garlic with soft spots or green sprouts will not caramelise as well and can taste bitter after smoking.

Go low and slow. The 225°F temperature is not a suggestion; it is the sweet spot. Higher temperatures risk burning the outer cloves before the inner cloves are cooked through.

Smoke a big batch. Since you are already firing up the smoker, there is no reason to smoke just one or two heads. Fill the grate. Smoked garlic stores beautifully, and having it on hand throughout the week will transform your everyday cooking.

Keep the foil loose. Wrap the base snugly enough to catch oil but leave the top open. You want the smoke to reach the cut surface of the cloves, not steam them inside a sealed parcel.

Experiment with wood combinations. Mixing apple and cherry, or pecan and hickory, can create interesting layered flavour profiles. Keep notes on what you try so you can recreate your favourites.

How to Store Smoked Garlic

Smoked garlic is easy to store and keeps well, which makes batch smoking very worthwhile.

• Refrigerator: Place the whole smoked heads or squeezed-out cloves in an airtight container and refrigerate for up to 1 week.
• Smoked garlic oil: Pack the cloves into a sterilised jar, then cover them completely with olive oil. Store in the fridge for up to two weeks. The oil itself becomes infused with a smoky garlic flavour and is excellent for cooking, drizzling, and dipping.
• Freezer: Squeeze the cloves out of their skins and freeze them in an ice cube tray with a little olive oil. Once frozen, transfer the cubes to a freezer bag and store for up to three months. This gives you perfectly portioned smoked garlic ready to drop straight into a hot pan whenever you need it.
• Smoked garlic butter: Blend smoked garlic cloves into softened butter, roll into a log in cling film, and freeze. Slice off rounds as needed to finish steaks, grilled chicken, or roasted vegetables.

Smoked Garlic vs Roasted Garlic

Both smoked and roasted garlic are cooked low and slow, producing soft, sweet, spreadable cloves that are a world away from the raw ingredient. However, there are meaningful differences between them.

Roasted garlic 

Roasted garlic is cooked in an oven, typically at around 375°F to 400°F (190°C to 200°C), wrapped in foil. The heat caramelises the natural sugars in the garlic, producing a sweet, nutty flavour and a creamy texture. It is delicious and incredibly easy to make, but it has no smoke character whatsoever.

Smoked garlic 

Smoked garlic is cooked at a lower temperature over a longer period, with wood smoke present throughout. It develops the same caramelised sweetness and creamy texture as roasted garlic, but the smoke adds an extra layer of complexity, earthy, woody, and warming that roasting cannot replicate.

In short, use roasted garlic when you want sweetness and softness. Use smoked garlic when you want all of that plus a deep, complex smokiness. Restaurants such as Asador Bar & Grill have built their entire menu around exactly these bold, smoky flavours.

Smoked Garlic at Asador Bar & Grill

At Asador Bar & Grill, smoked garlic is not just a condiment; it is an essential part of every dining experience. Whether you are joining us for lunch in Leicester Square or a relaxed evening dinner, our smoked garlic dishes bring a depth of flavour that keeps our guests coming back time and time again.”

Every head of garlic we smoke is carefully prepared to deliver a rich, mellow, and perfectly balanced taste that enhances every dish it touches. Here is what our smoked garlic pairs best with on the menu:

• Ribeye Steak, smoked garlic butter melted over a resting ribeye steak, adds an irresistible layer of smoky richness
• Flat Iron Steak is bold and beefy, elevated perfectly with a smoked garlic finish
• Fillet Steak is delicate and tender, and smoked garlic adds depth without overpowering the natural flavour
• Prawns al Ajillo is already a garlic-forward starter, and smoked garlic takes the depth of flavour to a completely new level.
• Carpaccio Criollo  Argentine beef tenderloin dressed with chimichurri oil pairs naturally and beautifully with smoked garlic
• Caramelised Pear & Beef Salad, smoked garlic woven into the honey dressing adds a warm, smoky contrast to the sweetness.
• Pampas Salad  Argentine spiced salad with a smoked garlic drizzle for an extra layer of bold flavour

Smoked garlic at home is deeply rewarding, but tasting it prepared by our chefs at Asador Bar & Grill is a completely different experience. Every element is controlled, balanced, and crafted for the most refined result possible.

Conclusion

Smoking garlic is one of those simple techniques that delivers a wildly disproportionate reward for the effort involved. A couple of hours in the smoker transforms an everyday ingredient into something extraordinary, creamy, deeply flavoured, and layered with the kind of smoky complexity that can elevate everything from a simple piece of toast to a perfectly grilled steak. Whether you are a seasoned pitmaster or just starting your BBQ journey, smoked garlic deserves a permanent place in your cooking repertoire. 

If you love bold, fire-driven flavours and want to experience what a truly great grill kitchen can do, come and visit us at Asador Bar & Grill in Leicester Square. Our Argentinian-inspired menu celebrates the art of cooking over fire, and every dish is built on the kind of deep, layered flavour that only a proper grill can deliver.

Book your table today to taste the difference that professional technique makes.