We buy already pealed garlic in a 3 lb jar from the Wholesale club. It tends to get moldy before we can use that quantity so we have tried various way of preserving it. We freeze it whole but it gets a bit weird when thawed out. A couple of years ago I tried smoking it. After smoking I chop or puree it in the food processor with some added olive oil or other liquid. We then package in 2 oz deli containers and freeze. The roasted and smoked garlic has a very mild flavor with a bit of smoke. Procedure: I lightly coat the garlic cloves with olive oil. Spread on a jerky rack. Smoke at 220-230 for about 2 hours. Place in food processor Add liquid to help it process, olive oil, wine, chicken broth or what ever you prefer. (This time I tried whiskey) Chop to the desired consistency in food processor Package in air tight containers and freeze. It makes a great addition to soups, sauces, mashed potatoes or where ever you would use garlic.