[QUOTE=sacrifice;5850218]I recently smoked a bit over 5 pounds of 2-row I had laying around. Simply placed the grain on parchment paper, sprayed the grain to dampen it, and did 3 hours of cherry and an hour of hickory. This was a cold smoke using my Bradley smoker.
Because I was using parchment paper, I turned the grain every 45 minutes and re-dampened the grain if it was dry. After the process was complete, I cooled the grain and placed in a paper bag for three days until I was ready to brew. The resulting beer, which used 45.7% smoked malt (5 pounds), is wonderful to drink and the smoke has been described as being like the smoke on meat by others.
Looks good...What temp did you keep your smoker at?