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How to Cold Smoke Garlic
How to Cold Smoke Garlic


How to Cold Smoke Garlic, we use a lot of garlic in our recipes and have found that “Smoked Garlic” gives your cook “A Kiss of Smoke”. Every month we cold smoke 3 or 4 pounds of garlic that we either use as whole, mince or make into our “Garlic Sauce”. We also make a “Chipotle Garlic Sauce”.

Our garlic sauce is creamy and blends in well and makes it easy to add a ton of smoky garlic flavor to any thing you’re doing. We use the minced garlic when we want a bit of garlic texture in our dish. The garlic is raw and sweetens as it cooks.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check out our cookbook:Garlic Lovers” with a Kiss of Smoke

How to Cold Smoke Garlic
A Wood Pellet Grill Recipe

Prep Time: 10 Minutes
Cook Time: 2 Hours (under a 100*)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellet

Ingredients: How to Cold Smoke Garlic

  • Garlic cloves, peeled (3 or 4 pounds)

How to Cold Smoke Garlic
A Wood Pellet Grill Recipe

How to Cold Smoke Garlic
Wedgie and Bull Racks in the Grill

Cooking Directions: How to Cold Smoke Garlic

We are cold smoking our garlic so we won’t even light the grill. You’ll need a “Smoke Tube” or a “Wedgie” for your source of smoke. Experiment with the different pellets until you find one you like. Sometimes I’ll spray the garlic with “Duck Fat” (our store) and season it to bring an additional layer of flavor to what I’m working on.

We lay our garlic out on Bull Racks with a “Wire rack tray insert” that we spray with a cooking spray for easy clean up.

Light your wedgie and put the Bull Racks into the grill. You only want to do about a 2 hour smoke this way or you will over smoke your garlic and it will be bitter.

Store your smoked garlic in an airtight bag until you are ready to use it. It will be even better in a few days and keep in the refrigerator about a month. We always run out near the end of the month.

We use whole cloves or slice/chop them depending what we are using it in. We make about 3 cups of it into our “Garlic Sauce”, makes about a quart. Then we mince a few cups in a food processor for a nice “Smokey Minced Garlic”.

How to Cold Smoke Garlic
Ready to Bring In


Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

How to Cold Smoke Garlic
A Wood Pellet Grill Recipe

How to Cold Smoke Garlic
Smoked Garlic


How to Cold Smoke Garlic
Smoked Minced Garlic


How to Cold Smoke Garlic
Smokey Garlic Sauce

How to Cold Smoke Garlic
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti

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Our Thanks To:

Country Bob’s All Purpose Sauce
Maverick Industries, Inc. 1-800-526-0954 
Green Mountain Grills LLC 1 800 603 3398 Email:
Grill Grates
Gourmet Foods USA
The Texas Steak Warehouse 888 825-4162
Texas Lone Star Tamales 888 825-4113
Dry Ice Packs 888 825-4112

Briggs True Texas Sauces & Seasoning
Bull Rack System EarthWorks Supply 503-678-7744
Don Godke’s Downdraft
Butcher BBQ
Maverick ProTemp Instant Read Thermometer (Our Store)

Chef of the Future 973 780 5895
Meat Rake (360)-524-2087 Email:
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861
The Smoking Wedgie Our Store:
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