If you've ever enjoyed roasted garlic, you know that slow-cooking tames the beast in raw garlic. Long, slow smoking also softens the cloves to a buttery consistency-handy for whipping into mashed potatoes, or spreading on bruschetta-and adds that unmistakable flavor that only smoking can. Choose heads of garlic with small cloves-they will be easier to smoke until tender. Sometimes they are fine right out of the smoker and sometimes they need a little stint in the oven. From the cookbook, "Smokin"