Tracey, it's very simple.

I always do an entire head. Cut the top part of the head off like a lid, trying to keep the cloves together and as intact as possible. Drizzle the larger bottom bulb with about 1 TBS olive oil, and sprinkle with salt and pepper. Replace the "lid" to return the head to its original shape. Wrap in aluminum foil.

Build a charcoal fire, or heat one side of a gas grill on high. Place the garlic in a cooler part f the grill not directly over the coals (or on the off side of the gas grill). Cover and cook until the head of garlic feels very tender when squeezed, about forty minutes (longer for big heds). To remove the flesh, wrap the garlic and squeeze it out of the hull.

Usually, instead of firing up the grill just for the garlic, I cook other things on the fire at the same time. The garlic will keep in the refrigerator, covered tightly, for a few days,

Hope this helps.

Rick