Today I decided to experiment with smoking some kosher salt and garlic. I combined and did them together. Just broke down the garlic heads to separate the cloves and spread them over the salt in a sheet pan; set the smoker with some hickory to 220 for 3 hours and then cool down in smoker for an hour.
before shot
after shot
compared to no smoke
garlic is now preserved in some olive oil for future use
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