Our Traeger Smoked Garlic Confit is a garlic lover’s dream and an incredibly versatile condiment. Whole garlic cloves are slow-smoked, then gently cooked in olive oil until they turn golden and buttery soft. The result is mellow, sweet, smoky garlic that spreads easily and enriches sauces, breads, dips, and more.
Traeger Smoked Garlic Confit
If you love garlic, this smoked confit will become a staple in your refrigerator. Smoking adds depth and a delicate wood-fired flavor, while the slow confit process in oil softens the garlic into a spreadable, buttery texture. Use it to finish pastas, spread on bread, fold into butter or cheese, or stir into dressings and sauces for an instant flavor boost.
This method works on any pellet grill or smoker set to low temperatures, and it’s forgiving—check the garlic visually as it cooks rather than strictly following a clock. Fresh herbs like thyme and rosemary are optional, but they complement the smoky garlic nicely.
Find more easy Traeger recipes and smoked-condiment ideas in my recipe collection.
Recipe Shopping List
Here’s what you’ll need. Quantities and full instructions are in the recipe card below.
- Garlic (peeled whole cloves) — about 2 cups
- Extra virgin olive oil — about 2 cups (enough to completely cover the garlic)
- Fresh thyme and rosemary (optional)
- A grill-safe baking sheet and a 1½–2 quart casserole dish with lid
Tip: Use the strained flavored oil for cooking — it brings subtle garlic and smoke to everything it touches.
How To Make This Recipe
Overview: smoke the garlic at a low temperature, transfer it to a casserole dish submerged in oil, then cook slowly at a slightly higher temperature until the cloves are soft and lightly browned.
- Preheat and smoke: Preheat your pellet grill or smoker to about 180°F. Place peeled garlic cloves on a grill-safe pan, drizzle with a few tablespoons of olive oil, and shake to coat. Smoke for about 1 hour, shaking the pan occasionally so the cloves color evenly.
- Transfer to a casserole dish: Move the smoked cloves to a 1½–2 quart oven- and grill-safe casserole dish. Add enough olive oil to completely cover the garlic. If using herbs, tuck a few sprigs of thyme or rosemary into the oil.
- Confit at 250°F: Increase the grill temperature to 250°F and place the casserole dish on the grill’s lower rack. Cook until the garlic becomes soft, tender, and light golden brown. This typically takes 30–90 minutes depending on how much the garlic cooked during smoking and your grill’s exact temperature.
- Cool and store: Remove from heat and allow to cool to room temperature. Strain the garlic from the oil and store both components in airtight containers in the refrigerator. Do not store garlic-infused oil at room temperature; keep refrigerated to reduce the risk of bacterial growth.
More recipes that highlight garlic will pair beautifully with this confit.
Recipe FAQ
Separate the garlic from the oil and keep both in airtight containers in the refrigerator. Store them chilled — do not keep garlic-infused oil at room temperature, as it is not shelf-stable.
Yes. Avocado oil works well for a neutral, high-heat option; canola or vegetable oil are also acceptable. Olive oil gives the richest flavor but choose the oil that best suits your intended uses.
Thyme and rosemary are pictured and pair nicely with smoked garlic, but fresh or dried herbs are optional. Bay leaf or a sprig of oregano would also complement the flavor.
Share your results with friends and fellow cooks — smoked confit garlic is a great conversation-starter.
Serve This With
Use smoked garlic confit to enhance countless dishes. Here are some serving suggestions and ideas:
- Spread on toasted bread or mix into compound butter for garlic breadsticks
- Stir into mashed potatoes, risotto, or polenta for smoky depth
- Fold into goat cheese or cream cheese for a creamy spread
- Whisk into marinara, pizza sauce, or pasta sauces
- Add to shrimp marinara, bolognese, or artichoke dip for extra flavor
- Blend a few cloves into salad dressings, hummus, or salsa for a unique twist
Recipe Card: Traeger Smoked Confit Garlic
Yield: about 12 servings (depends on serving size and how much oil you use)
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes (approx.)
Total Time: 1 hour 35 minutes (approx.)
Ingredients
- 2 cups peeled whole garlic cloves
- 2 cups extra virgin olive oil (or enough to cover the garlic)
- Fresh herbs such as thyme and rosemary, optional
Instructions
- Preheat your pellet grill or smoker to 180°F. Place garlic on a grill pan, drizzle with a few tablespoons of olive oil, and shake to coat.
- Smoke the garlic for 1 hour, shaking the pan occasionally so cloves color evenly.
- Transfer the garlic to a 1½–2 quart casserole dish. Pour the remaining oil over the garlic until fully submerged. Add herbs if using.
- Increase the grill temperature to 250°F and place the casserole dish on the grill. Cook until cloves are soft and lightly golden—usually 30–90 minutes. Watch closely and remove when tender.
- Cool to room temperature. Strain the garlic from the oil and store both in airtight containers in the refrigerator.
Notes
Serving size is approximate and will vary. Garlic-infused oil should always be refrigerated and used within a reasonable timeframe. If you plan to keep the garlic long-term, consider freezing portions to preserve texture and safety.
Nutrition (estimate per serving)
Calories: 353 • Total Fat: 36g • Saturated Fat: 5g • Unsaturated Fat: 30g • Carbohydrates: 8g • Protein: 2g • Sodium: 5mg
Nutrition data provided as an estimate only.