Spread 2 tbsp of wood chips over the bottom of stove top smoker. Use aluminum foil to wrap up the smoker rack to prevent garlic cloves falling through. Puncture random holes in the foil.
Spread the cloves over the aluminum foil, put the smoker lid on.
Over high heat (10 out of 10) and partially opened smoker lid (about 1 cm (1/2″) wait until first smoke starts to appear.
Reduce heat to medium (5 out of 10), close the lid and cook for 6 minutes.
Reduce heat to low (2 out of 10) and cook for 4 more minutes.
Remove smoker from heat, open lid briefly to vent. Close the lid and set aside for 10 more minutes. Transfer smoked garlic cloves to a small container, set aside.
Process
Trim any extra fat from chicken legs, using sharp knife tip pierce random small holes in the skin.
Put the chicken legs in a large plastic container, sprinkle with seasoning mix. Close the lid on container and vigorously shake until the meat is well coated and there is no seasoning left on container bottom.
With the rack in the lower third, preheat the oven to 165ºC (330ºF).
Over medium low heat (3 out of 10) heat up vegetable oil in a large skillet, see recipe note. The skillet temperature should be around 150ºC (300ºF).
Place in chicken quarters, skin side down and cook slowly for about 20 minutes.
Turn the pieces over to the other side and cook for 5 more minutes.
Add white wine and tarragon, cook for a minute to let alcohol evaporate.
Add smoked garlic cloves around the meat and top it up with fresh thyme.
Sprinkle with cognac or brandy.
Cover with lid and transfer in prewarmed oven, roast for 1 hour.
Serve warm over bed of pasta or potatoes topped with garlic cloves and gravy.
Recipe Notes
Skillet has to be minimum 30 cm (12″) diameter, has to have a lid. All is to be made out of nonreactive metal and without any plastic parts.