Smoked garlic

Ingredients for 1 servings:

• 3 bulbs of garlic, fresh if possible
• 1 cup(s) smoking powder (preferably beech powder, available from fishing supplies)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

easy to make – very mild and spicy

If you don’t have a smoker/smoker, you can smoke the garlic bulbs in a wok or frying pan. It’s important that the pan has a lid and that you can generate “controlled heat” using an electric or spirit burner (fondue burner) under the pan outdoors. Due to the enormous amount of smoke generated, this can only be done outdoors. Otherwise, there’s a risk of smoke poisoning (be careful – use a smoke detector!). Place a suitably large piece of aluminum foil in the wok pan. Spread the smoke powder fairly evenly on it. First, set the burner to the highest setting until the first wisps of smoke appear and the smoke powder begins to smolder. Place the unpeeled garlic bulbs on the rack (a wok accessory). Place the lid on top so that the smoke can still escape and reduce the heat until the smoke powder just barely develops smoke. It’s important that the heat isn’t too intense, rather moderate, but rather long-lasting (the garlic bulbs shouldn’t boil or fry!). After about 20-30 minutes, the garlic bulbs will have taken on a light brown color. Then let them cool. The smoked garlic has a distinct smoky aroma and a flavor that’s less garlicky, but much more refined and refined. The smoked garlic can also be prepared in a smoker or kettle grill!