I take garlic heads and add a pad of butter and wrap in foil. Drop them in the coals and cool until they turn to goo. If you like garlic, these are da bomb. Adding smoke and bacon could only make them better.
A few days ago I decided to throw some garlic in the smoker and see how it turned out. Chopped the top of it off, added a tsp of olive oil and smoked it for about 45 minutes. Smelled wonderful. I minched about 10 cloves and have them infusing with some olive oil to smake garlic smoked olive oil. The rest of the cloves I chopped up and mixed into some sausage and made a smoked garlic fattie, along with a few others and boy did they turn out good. I have some pics, just have to shrink them down in order to fit in the posts on the forum.
I will cut the heads off of garlic, drizzle with EVOO, hit them with a grind of sea salt and black pepper and smoke at 225 till they are soft. It is great in anything you would use garlic in, or simply on a cracker or with cheese and salami. Since anything is better with the addition of bacon, this could only amp it up a notch IMHO.
It will penetrate beyond the paper like skin, if you try to smoke without any type of wrap, it might dry out on you. I tried smoking a head that sat directly above a water pan, and it still started to dry out. Maybe a little olive oild and foil would help.
Do exactly as BBQ Engineer says, unless you don't want the s&p that's up to you (and why wouldn't you?). The smoke will penetrate into the garlic but mostly from the top so make sure you chop enough of the neck off to expose several cloves. The smoke penetrates through the skin as well but not nearly as much as through the top so as long as you don't cook them to "roasted garlic" paste type texture you will be able to peel off the skins and chop, once cooled. I don't wrap any of my heads when I smoke them but like I said, I don't smoke them to paste consistency only till half cooked, about 45 mins or so. Soft to the push on the sides but not to where you can squeeze its paste out of the skin.