Smoked/Roasted Garlic Tutorial "Q" view

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squib,   I WANT TO PARTY WITH YOU!!!!


I'm in

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Squib, morning.... Bride was saying it is time to roast all the elephant garlic from this years harvest... I said Squib had a great tutorial on this very thing.....

I showed her this thread and she said, "smoke would add a great note to the somewhat bland flavor of elephant garlic. What wood smoke flavor would he recommend"...

So here I am, begging for your recommendation of a flavor profile of smoke and how long to add smoke to our garlic...

Dave
 
Squib, morning.... Bride was saying it is time to roast all the elephant garlic from this years harvest... I said Squib had a great tutorial on this very thing.....

I showed her this thread and she said, "smoke would add a great note to the somewhat bland flavor of elephant garlic. What wood smoke flavor would he recommend"...

So here I am, begging for your recommendation of a flavor profile of smoke and how long to add smoke to our garlic...

Dave
Hmm, elephant garlic, that's a good question, you don't want to overpower the garlic.

I guess if you used muffin tins or a cupcake tin, that you would be fine with any type of wood because there's not a whole lot of surface area.

However I would start with an apple, peach, or pear something mild, I used cherry for mine and the smoke flavor was barely detectable.
 
Hmm, elephant garlic, that's a good question, you don't want to overpower the garlic.

I guess if you used muffin tins or a cupcake tin, that you would be fine with any type of wood because there's not a whole lot of surface area.

However I would start with an apple, peach, or pear something mild, I used cherry for mine and the smoke flavor was barely detectable.
Well, from the time I wrote this, Bride came back and said, "I want it smoked with Hickory, do not use mesquite, it is too strong". I guess you know what happened... hickory....

You are right about light smoke flavor... 3 hours of pellets,(whatever is in them) and a healthy string of hickory chips on top produced a very nice, not bitter smoke flavor... the aroma of garlic/smoke when removed from the smoker was perfect....

Next batch I will try mesquite and pellets... the tray blocks enough smoke that I think it will be OK... Thanks SQUIB.... great idea you had there... Dave
 
 
Well, from the time I wrote this, Bride came back and said, "I want it smoked with Hickory, do not use mesquite, it is too strong". I guess you know what happened... hickory....

You are right about light smoke flavor... 3 hours of pellets,(whatever is in them) and a healthy string of hickory chips on top produced a very nice, not bitter smoke flavor... the aroma of garlic/smoke when removed from the smoker was perfect....

Next batch I will try mesquite and pellets... the tray blocks enough smoke that I think it will be OK... Thanks SQUIB.... great idea you had there... Dave
 


Glad it worked out.
 
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