Place the garlic bulb in a bowl with the wood chips and cover well with cold water. Leave to soak for 30 minutes, then drain.
Lay a double layer of foil about 30 cm (12 inches) square on the work surface and place the wood chips in the centre in a shallow pile. Fold the foil over the chips and seal the edges to form a pillow-shaped parcel. Using a knife, stab a dozen small holes in the top.
Heat the barbecue to medium and, using the indirect cooking method (see
Remove the garlic, wrap loosely in foil and leave to cool completely. Trim the top of the garlic and squeeze the paste into a pestle and mortar and pound to a paste. Transfer to a jar and add the oil and some salt and pepper. Use as required or store in an airtight container in the refrigerator for up to 3 days.