What I did last time was pretty straight forward...
* Cut tops off heads and drizzle with olive oil
* Smoke at 225 for 2 hours
After it was done it was easy to squish out the garlic cloves. From there I lightly chopped them and put it in a mason jar that I kept in the refrigerator. Made it very easy to use.
I'm hoping to do it a little different this time to get a stronger smoke flavor. That might look like poking holes, scoring the skin, cutting the bottom and top, or something similar. Haven't really decided.
Plan to use hickory and pecan. Don't remember what I used last time.