I am a med high heat, roast kind of guy, 350°!

What type of garlic is the best to use.  I have garlic salt, garlic powder and minced garlic.  Which type is the best to use?

Also what temperature should my smoker be at - low and slow or hot and fast?

I would use minced but I ain't no expert.  I do mine at 225 until it gets overdone for me.  The girls are convinced if there is pink, then it's still raw.  They say I'm making the myoglobin stuff up.