The top rack of the MES is a great place to put a Q-mat and smoke raw peeled garlic cloves. I was making pastrami with hickory pellets with the AMNPS and mailbox mod. The pastrami was on the second from the top rack averaging 235*F so for the first three hours I smoked the garlic. Those of you that have had roasted garlic know how mild and spreadable it is on toast and crackers since the cloves are whole and the two enzymes have not combined from being chopped, keeping the garlic mild. They're great by themselves or you can smash/spread on anything or throw in chili etc. Kind of like a big plump raisen texture with a caramelized mild garlic flavor. I make them for my mom and dad and myself. Sam's has raw peeled garlic cloves in large zip lock bags, making for an instant addition to the smoker. The pic below shows them in a pile but I spread them out on the Q-mat.