Smoke-Roasted Confit Garlic

1. Preheat your Traeger Grill to 225°F.
2. Divide the garlic evenly between two disposable half pans.
3. Pour 1½ quarts of oil into each pan, covering the garlic completely.
4. Smoke for about 2½ hours, stirring occasionally, until the cloves are soft and golden.
5. Remove from the grill and cool completely.
6. Refrigerate immediately — and use within one week. (Make sure you date code your container) ⚠️ Never EVER leave confit garlic at room temperature! Botulism is never a good idea.
7. Freeze the garlic and oil together in ice cube trays or small freezer containers for easy grab-and-go portions later. Any additional oil can also be frozen in ice cube trays or small portions.