How to Smoke Garlic on a Traeger Grill

Traeger Smoked Garlic

When you smoke and slow-roast a whole head of garlic, the cloves turn soft and spreadable and take on a rich, slightly sweet, smoky character. The roasted cloves spoon or squeeze out like a silky garlic paste that’s perfect spread on toasted baguette, mixed into sauces, blended into mashed potatoes, or spread on grilled meats.

If you’ve only ever roasted garlic in the oven, you’ll love the extra depth that smoking brings. The process is easy: trim the top of the head, drizzle with olive oil, smoke low and slow, and finish at a slightly higher temperature until the cloves are golden and tender.

The garlic essentially cooks inside its papery bulb, concentrating flavor and texture. Reserve a bit of olive oil to combine with the squeezed-out cloves for a quick garlic oil or spread.

Recipe Shopping List

You’ll only need a few ingredients to make Traeger smoked garlic. For exact quantities and the printable recipe card, see the recipe section below.

• Head garlic (large)
• Olive oil

How To Make This Recipe

Smoking garlic on a pellet grill is similar to roasting in the oven but allows smoke to infuse the cloves for more complexity. You can leave the garlic uncovered to maximize smoke exposure, or use a roaster with a lid for a slightly faster, steam‑rich finish. Avoid exposing the garlic to direct, high flame to prevent burning, which will make it bitter.

This overview gives you the basic approach; full step-by-step instructions and ingredient amounts are included in the recipe card below.

1. Preheat – Preheat your smoker to 225°F (107°C).
2. Prep – Trim the top of the garlic head to expose the tips of the cloves. Place on a grill-safe dish or a foil “boat,” drizzle with olive oil, and leave uncovered so smoke can penetrate.
3. Smoke – Smoke at 225°F for about 45 minutes. Then increase the temperature to 325°F (163°C) and continue until the cloves are golden brown and very soft. If your roaster has a lid, you can cover it at this higher temperature to finish faster; uncovered works fine too.
4. Enjoy – Let cool slightly, then squeeze or spoon the cloves from their skins. Mix with a bit of reserved olive oil if desired and use immediately or refrigerate.

Recipe FAQ

What’s the best type of garlic to use?

Regular grocery-store garlic works perfectly and produces excellent results. If you can find elephant garlic, it offers a milder raw flavor and becomes sweeter when roasted. Either type will concentrate and change character when smoked and roasted.

Can this be made in advance?

Yes. Smoked roasted garlic stores well in the refrigerator for up to a week. You can prepare it ahead of serving and use as needed.

What’s the best way to store smoked garlic?

Store the roasted heads in the container you used to cook them, wrapped foil, or a small jar. If you prefer a spread, squeeze the cloves into a jar, crush with a fork, and mix with olive oil before refrigerating. It’s also possible to freeze portions for longer storage.

Smoked Garlic Recipes and Uses

Smoked roasted garlic is extremely versatile. Use it as a spread on bread, fold it into butter for a compound garlic butter, or stir into sauces, soups, and mashed potatoes. A few ideas:

• Spread on toasted Italian bread or baguette slices for a smoky garlic crostini.
• Mix into tomato-based pasta sauces, seafood pastas like clam linguine, or meat sauces for added depth.
• Stir into cream sauces or whisk into vinaigrettes to add richness and umami.
• Fold into potatoes for creamy, aromatic mashed potatoes or gratins.

A little goes a long way—start with one or two cloves and add more to taste.