I had the smoker going today to finish off a few slabs of bacon. I run my smoker fairly cool when doing bacon, but I thought I’d sneak some garlic in there to get some smoke flavour and then finish it off as a sous vide confit.
It’s not necessarily easy to use garlic when it’s a single clove the size of a small onion. It has already had several hours in the smoker, but barely has any ‘give’ to it yet. I think it might still take the whole 4 hours that the garlic confit recipe says and then some.