I'm interested in making a smoked porter later this year and I'd like to smoke my own malt, if possible. Well, technically I want to use a friend's smoker to do this (he smokes meat as a hobby). But I'd like to take advantage of any experience you guys might have on the subject. How long should the malt be smoked?
I took a look at this thread:
And used the search to find other threads on the subject, but I wasn't able to find this kind of information.