Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Smoke & Wood-Aged Beer > All-Grain - Smokey Boggart Porter

Reply
 
LinkBack Thread Tools
Old 03-23-2009, 06:05 PM   #11
conpewter
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
conpewter's Avatar
Recipes 
 
Join Date: Nov 2007
Location: East Dundee, Illinois
Posts: 5,109
Liked 40 Times on 35 Posts
Likes Given: 7

Default


Can I smoke grains over a firepit (with the right wood) or do I really need to get a smoker?

__________________

"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

conpewter is offline  
 
Reply With Quote Quick reply to this message
Old 03-23-2009, 06:13 PM   #12
Boerderij_Kabouter
Feedback Score: 0 reviews
 
Boerderij_Kabouter's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Oconomowoc, Wisconsin
Posts: 8,461
Liked 118 Times on 102 Posts
Likes Given: 11

Default


I would be a little wary of smoking directly over fire. You don't want the heat from the fire, just the smoke. I have seen people you cheap ducting and cardboard boxes to direct smoke over their grains.

Basically, you need to create a fire in an enclosed space, direct the smoke out of the enclosed space (cheap ducting), and into the cardboard box where your grains are sitting. You could try the camp fire, but try to keep the grains cool (relatively).

Boerderij_Kabouter is offline  
 
Reply With Quote Quick reply to this message
Old 11-23-2009, 04:41 PM   #13
oparea
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: St. Marys
Posts: 72
Liked 1 Times on 1 Posts

Default


Quote:
Originally Posted by Boerderij_Kabouter View Post
I would be a little wary of smoking directly over fire. You don't want the heat from the fire, just the smoke. I have seen people you cheap ducting and cardboard boxes to direct smoke over their grains.

Basically, you need to create a fire in an enclosed space, direct the smoke out of the enclosed space (cheap ducting), and into the cardboard box where your grains are sitting. You could try the camp fire, but try to keep the grains cool (relatively).
The Alton Brown method for smoking fish will work, a cardboard box, a hotplate, and a cast iron box for holding the wood chips.
Something similar to this...
http://www.cruftbox.com/cruft/docs/elecsmoker.html
__________________
oparea is offline  
 
Reply With Quote Quick reply to this message
Old 02-26-2013, 08:41 PM   #14
patricknorthcoast
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 1
Default


Did you control the temperature of the smoking malt? What temperature did you hold it?

__________________
patricknorthcoast is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Smokey Boggart Label Boerderij_Kabouter Label Display & Discussion 29 04-24-2009 02:42 PM
Hello from Smokey SoCal miller92119 Introductions 6 10-25-2007 02:03 PM
Hello From The Smokey Mountians f45bob Introductions 3 06-28-2007 03:14 PM
Smokey & the Bastard Porter Pabst Blue Robot Smoke & Wood-Aged Beer 0 06-12-2007 07:08 PM
Smokey Rauchbier Schlenkerla Commercial Brew Discussion 6 07-08-2006 04:43 PM