Although it's been awhile, I've smoked garlic several times in the past in a manner similar to jimfromweymouth.
Start the smoker at 225F with the wood of your choice (I use apple) and let it run for a bit to let the heavy initial smoke burn off. Cut several heads of garlic in half horizontally and place on a rack partially covered with enough aluminum foil to hold the garlic. Drizzle with evoo. Smoke until the cloves are soft. As I recall, it takes about 2 hours but you should
check after 1 hour.
When done, squeeze all of the cloves in a small bowl, spritz with some more oil, cover with plastic wrap, and refrigerate until ready to use. In the past, I've used smoked garlic as an addition to soups, stews, chili, gumbo, mashed potatos, etc.