Smoked garlic is easy to prepare while you’re tackling something else on the grill, and it’s a seductive flavor bomb that adds a smoky sweetness to pasta sauce, vinaigrettes, or soups. Soak 1 cup (90g) wood chips (applewood or oak) in water for 30 minutes. Meanwhile, prepare a charcoal grill for whatever else you’re cooking and build a medium fire, or heat a gas grill to medium-high. Trim the tops from 3 garlic heads (just enough to reveal the cloves), place the heads cut side up in an aluminum foil packet, and drizzle with enough olive oil to lightly coat. Drain the wood chips and scatter them over the hot coals. If using a gas grill, put them in a perforated foil packet or smoker box and place directly over the flames. Place the garlic packet directly on coals, or move it up to the cooking grate if the heat feels particularly intense (you want the temperature moderate enough that the garlic softens and caramelizes before it gets overly black). Cook until the garlic is tender, 30 to 40 minutes. Let cool slightly, then transfer the heads and oil to a sealable glass jar. Add more oil to cover the garlic heads halfway, seal the jar, and store in the fridge for up to 1 month.