squib, I WANT TO PARTY WITH YOU!!!!
Hmm, elephant garlic, that's a good question, you don't want to overpower the garlic.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
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....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