I know this thread is quite old but what the heck. I plan on smoking my own malts with the OP's method, but perhaps only smoke for an hour instead of 2. What are the results of everyones home smoked malts? Did the beers come out good/bad, what type of woods yielded the best results, how much malt did you use? The reason I ask is because I've read a few places home smoked malt is a lot more intense than commercially smoked malts but I do generally prefer a lot of smokiness.
I brewerd the Loon Lake Smoked Porter recipe with Weyermann Beechwood smoked malt. I added a bit more smoked malt to up the smokiness and it was a fantastic beer. Everyone called it the bacon beer, which I think is awesome, beer that tastes like bacon, I mean c'mon whats more awesome than that. Anyway, looking forward to replies. Btw, was planning on using cherry wood to smoke.