Normally cherry or mesquite but for this, I’ve been using Trraeger Special Blend

I usually do batches of a dozen. I don’t know for sure exactly how long it’ll keep, but I’ve gone 3 months on a batch

In this case, 40 minutes at 225 then 20 at 375. Use it to replace fresh garlic. All of the same flavour but with a Smokey depth that introduces some sweety flavours from caramelization.

It’s a little drier than fresh garlic as it’s cooked garlic. But it infuses wonderfully. Think of it like smoked mushy garlic. It’s really strong in flavour. But it depends on how well the smoke penetrates so your mileage may vary.

100%. It’s a tiny bit drier than fresh garlic but I freeze these then put them in the microwave for 15 seconds to thaw as needed.