I did this once. I did not pre-crush the grain. I soaked the malt in a bit of scotch to moisten it. I don't know if it was really all that necessary, but it was a neat little tip I got. It definitely gave the smoke something to cling to. The scotch that the malt was soaked in tasted great too. I let the smoke roll for a couple hours, which dried out the grain enough to crush it afterward. Worked great.