I appreciate your response! I think I posted this well over a year ago.
Question #1: Do I smoke just the 2 row? Yes, i never smoke the specialty malts because the heat would ruin them. Remember, when you smoke, unless you have a cold smoker, you're changing the composition of the malt. I try to keep the temp low on the smoker. What I have found was that I get more smoke when I go with a low temp, and change the malts after 30 minutes. I spray the malts with a water mist every at the start and 15 minutes in. I've found that in 2 hours I can do 4 pounds of smoked 2 row using both levels of the smoker and pizza trays.
Question #2: I have tried commercial smoked malts before and been a little unsatisfied. Maybe it's because I have only used 1 pound, but the smoke is somehow less hearty and only provides a hint when I like that stronger smoke flavor. Other's experiences might be different.
Thanks for your comment.
Originally Posted by novaraz
This recipe looks really cool! Quick question (if you are still around), do you smoke just the 2 row, or a mix of the 2 row and chocolate? Also, did you ever try making it with commercial smoked malt?