Smoking Malt (in Your Smoker!!)
Create shallow grain bed in your largets metal pan (non stick works great). Bring smoker temp to above 200 degrees F. Add small amount of water to pan. I used 12 oz H2O for 6 pounds of maris otter. Put in smoker and turn/stir every half hour. That is how far I am right now. Have one more hour in the smoker for a total of two and half hours. Used pecan wood. Dry out grain and then use a week or more later. Those are instructions from Radical Brewing, although they don’t give a water to grain ratio. It just looked like a good level to me. Not enough to actually mash anything, but enough to semi hydrate the grain and allow it to be permeated with smoke.
