In a large container, submerge the marrow bones with salty water, cover and refrigerate for 24 hours. Change the water every 6 hours or so. This process will help extract any blood in the bone marrow.
Spread some olive oil, garlic, salt and pepper on the marrow bones.
Turn your smoker on at 450°F and cook for about 20 minutes or until the marrow turns golden brown.
serve on toasted french bread and garnish with fresh chives and alphalfa sprouts, red onions and bell peppers
I also like serving bone marrow on a plate of deli meats or on a piece of steak.