Morning... FWIW.... Garlic is a root crop that can harbor botulism pathogen.... Smoking in a low oxygen environment can promote growth of the pathogen... also, storing at room temperature in an airtight container can promote growth of botulism pathogen...
Commercially, garlic is stored near 32°F (0°C). However, most home refrigerators are too warm for ideal long-term storage of garlic. Instead, store it in a cool, dry, well-ventilated place in well-ventilated containers such as mesh bags. Storage life is 3 to 5 months under cool (60°F/16°C), dry, dark conditions.