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Have any of you with smokers tried making your own smoked malt?

Smoked malt and the Food Discussion forum has convinced me a smoker is a necessity.

No (not yet) - all I know is that you want to 'cold smoke' it. I've seen one setup where the guy had a dryer vent hooked up to the vent of his Weber and into the box/trays that had his malt.

I think Nash's soldering iron in a soup can is probably an easier setup.

I think you need to be careful of the wood you use. IIRC, beechwood is the ticket.

Back from the dead..

Looking to do something a little different with an IPA this weekend, bit of smoke flavour crossed my mind. I see cold smoke is the key.. how long? If I 'need' beechwood to prevent any wierd flavour's I'll probably bail on the idea (where do I track that down in a couple days). Do I just smoke 'some' of the speciality grains.. or do I smoke the whole grain bill (or just the 2 row)?

Any other suggestions.. I was thinking a hint of spicy.. but not sure I want a full keg of spicy beer. What about jalepeno flavour without a ton of heat? "Dry flavoured" with smoked jalapeno's maybe?

Tim

If you looking for a little smoked flavoer I would only smoke a portion of the 2row.

Another thing.. do I smoke pre or post milling?

I've never done it but I think you smoke pre milling. I just google it and this article came up, this should get you started in the right direction

http://www.byo.com/stories/beer-styles/ ... m-the-pros" onclick="window.open(this.href);return false;

Thanks! That is a good article.. I think I'm going to shoot for a real subtle smoke flavour this time around (can always add more next time). Probably just going to use hickory or oak, smoke for 30 min or so.. 15% of the 2 row (or however much I can fit comfortably into the smoker).. and do a real cold smoke (100F or so). See what happens.

Thanks