Does roasted garlic leave no aftertaste and smell I saw in a recipe book by the Grill company Weber where they claimed that if you roast a garlic over medium heat in the grill, until it becomes pulp, and then slather it on your baguette and eat it, it will not leave bad taste/smell afterwards.

Is this true? I love garlic but it leaves strong smell, so I avoid it.
Roasting garlic tends to make it sweeter and milder in flavour yes. It will not be completely undetectable, but it is certainly less strong than sautéed garlic.