Our Traeger Smoked Garlic Confit recipe is a garlic lover’s dream, and might be your new favorite condiment and secret ingredient. Slow smoked whole cloves of garlic get drenched in olive oil and then cooked again in the pellet grill at 250° until it is golden brown and buttery soft.

Traeger Smoked Garlic Confit

My love of garlic is vast, much to the chagrin of anyone who has to spend any time with me in the days following, but you only live once and I love garlic, even if it doesn’t especially love me.

Smoked garlic is really one of my favorite things, and this Traeger Smoked Garlic recipe has been super popular. We make it regularly and use it in things like our Garlic Bread Sticks, Smoked Garlic Butter, and even our Smoked Garlic Pig Shots.

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Smoked Confit Garlic in a red baking dish

Traeger Confit Garlic shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Garlic (we got the giant bag of peeled whole cloves from Costco)
Olive Oil
Fresh Thyme & Rosemary (optional)

Make my Traeger Cheddar Bay Biscuits with this!

How to make Smoked Confit Garlic

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Smoke the garlic

Place the garlic on a grill-safe baking sheet and put the garlic on it. Drizzle with olive oil and shake the pan to lightly coat the cloves. Place it on the grill and smoke for 1 hour.

Confit the garlic

Transfer the garlic to a grill-safe casserole dish that’s big enough for all the garlic to fit and also be covered in oil. Turn the heat on the grill up to 250° and place the casserole dish on the bottom rack.

Cook until lightly browned

How long this will take depends not only on how cooked your garlic was during the smoking process. It could take anywhere from 30 minutes to an hour, but always go by the look and feel of the garlic and not the clock.

Remove from heat and let cool

Once the oil is cool, make sure you store it in the fridge! We like to strain the garlic out and use the olive oil for cooking, but make sure that gest kept in the fridge as well. Garlic olive oil is not shelf stable and if kept it in cupboard can pose a risk of botulism.

More recipes featuring GARLIC!

Smoked Garlic Goat Cheese FAQ

How do you store garlic confit?

Separate the garlic from the oil and store them both in airtight containers in the fridge. DO NOT STORE IN THE CUPBOARD. NOT SHELF STABLE.

Can you use another type of oil?

You can! Avocado oil would be pretty incredible. You can also use canola or vegetable oil too, if you’d rather, but personally the olive oil is my favorite.

What herbs are pictured?

We tossed in some rosemary and thyme, and it was great! Those are optional, however.

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What can you make with Smoked Garlic Confit?

This stuff is good enough to eat plain, but if you want to whip up some treats with it, here are some suggestions!

Blueberry Goat Cheese Spread
Spaghetti Bolognese with Bison
Garlic Bread Spread
Shrimp Marinara
Traeger Double-Smoked Artichoke Dip
Blender Salsa
Easy Pizza Sauce
French Onion Risotto
Goat Cheese with Smoked Garlic and Chimichurri

More great Traeger Appetizers!

Yield: 12 servings

Traeger Smoked Confit Garlic

Name: Traeger Smoked Confit Garlic
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 12
Cuisine: American
Ingredients: 2 cups peeled whole garlic cloves; 2 cups extra virgin olive oil; fresh herbs (if desired)

This is as simple as it is delicious, and is going to be a mainstay in your fridge once you try it! Smoked confit garlic can be used in so many different things.

Prep Time 5 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 35 minutes

Ingredients

2 cups peeled whole garlic cloves
2 cups extra virgin olive oil
fresh herbs (if desired)

Instructions

Preheat your grill to 180°. Place the garlic on a grill pan and drizzle with a few tablespoons of olive oil. Shake to coat.
Smoke the garlic for an hour, shaking the pan periodically.
Remove from the grill and place into a 1 1/2 - 2 quart casserole dish. (You want the oil to cover the garlic entirely. You can use a bigger dish, but you'll likely need more oil.) Pour in the remaining oil to cover the garlic. Add more oil if necessary to ensure the garlic is totally covered.
Turn the grill up to 250° and put the pan on the grill.
Cook until the garlic is lightly browned and soft. This can take 30 minutes or 90 minutes, depending on many different factors. Keep an eye on it, and remove when it is light golden brown and soft.
Let cool, strain the garlic from the oil, and store both in air-tight containers in the refrigerator.

Notes

Serving size here is VERY approximate, and depends on what you wind up making with this, how much oil you use, and what kind of things you are cooking with it.

Traeger Smoked Garlic Confit