Figured I would share a quick tutorial on Roasting/Smoking Garlic I'll keep it simple with lots of pictures Today I smoke/roasted some garlic in olive oil with a wee bit of salt and froze, vacuum sealed and placed in the freezer till I was ready to use them. Tops cut off to expose garlic. Olive Oil. Sea Salt. On the GOSM BB with cherry wood. Make sure to Smoke around 200 - 225, especially if smoking in the pan. After 2.5 hours. Ready to be cleaned. Removing Garlic Garlic ready for packing. Garlic Laid out on cookie sheet and ready for firming in the freezer. Fresh out of the freezer and ready to be vacuum sealed. Vacuum sealed and into the freezer. Garlic does not keep well, I suggest the freezing unless it will be used within a week.