smoking garlic?

[wg.]

Hi wg, do you happen to work for a certain Nairn-based garlic company? I've been planting some of that Porcelain Garlic from there, it's magic. Do you hot smoke or cold smoke them?

No, but I do know Glen very well. We get our seed garlic from the same Canadian source but I grow mine organically.

Not sure if commercial posts are permitted on here but follow my signature if you are looking for some (hot-smoked) smoked garlic.

[Hilary B]

http://www.growfruitandveg.co.uk/gra...ker_11658.html This thread was posted a while ago, there doesn't seem to be any update recently though! I'm not sure about leaving a soldering iron on, safety wise?

Sounds a bit dodgy.......
If you have a tall enough 'box' and the fuel is only smouldering, the same principle will work OK. A tall, narrow wardrobe, with 'smoke escape' holes near the top (not IN the top) and NO FLOOR, plus a biscuit tin to contain the fuel (I used peat, woodchips would be as good). Stand the whole thing on a concrete base (out doors, or in the middle of a draughty car-free garage if rain threatens). The traditional way to get the fuel to smoulder is to add a lump of heated metal to the 'firebox' and pour more fuel over it. Make sure that nothing which will get hot can touch the wood! Put the 'to be smoked' on a rack (or hang from rods) just below the escape holes. Get it lit, and leave it until it goes out (a few hours). Repeat if you want things very smoky.

[Shortie]

I smoke the majority of my 400kg garlic harvest

It usually sells very well & is popular with some very classy local hotels and restaurants.

Seeing as you seem to be quite an expert on smoking garlic what does it taste like? I've got some growing at the lottie but am not sure if I'll use it before it sprouts (I go through 'phases eating garlic ) and wondered if this would be a good alternative?

[wg.]

Ah now ... and here modesty deserts me ... I use reclaimed oak wood from whisky barrels which have held premium malt Scotch whiskies for 12 or more years.

A couple of unpeeled heads (yes, heads) of smoked garlic placed inside the cavity of a chicken before roasting it, imparts the most divine flavour through the entire bird.

Or preserved in olive oil infuses the oil with a delicious flavour to use in humus, salads etc.

A couple of piccies ...

[Shortie]

Whiskey... Yum I fancied a lager this evening. Might have to see if I can dig out a little shot of whiskey instead

[wg.]

I do hope you mean whisky and not whiskey

[Shortie]

Oops, yes typo there... I settled for a cuppa in the end anyhow

[duckdaze]

Smoked garlic

Smoked garlic is yummy.

My husband did several batches last year. Take one cheap Argos or B&Q kettle BBQ. Put presoaked woodchips in a tray in the bottom and put the garlic on the grill bit higher up. He used to sit the kettle BBQ on top of the flat main BBQ after cooking and leave it overnight. In the morning the wonderous smell of smoked garlic. Fantastic in paella, in pasta sauces, smoked garlic mayo is to die for, in roast meats, anything really. We do a big batch and then give tham away as christmas presents. They keep in the fridge in a tub for months.

[hamsterqueen]

I can testify to the goodness of duckdaze's smoked garlic. mixed with mayo it is WONDEFRUL.

a note of caution. Do not carry a plastic bag of it with you on the train home, mind you we did have plenty of space around us...

[wakepa]

Smoking garlic

Simply use garlic instead of a small piece of potato or apple to keep your tobacco moist. Cut a garlic clove into 4 pieces and place them in each corner of your tobacco tin. Wait half an hour for your first smoke and then every smoke will provide a garlic induced feeling of euphoria. Garlic also keeps your tobacco nicely moist so that tobacco doesn't fall out of your rollup when you have made it.

If you're a salsa dancer like me it also has the added effect of disguising the smell of smoke from your mouth and your clothes.

Enjoy!