Originally Posted by BenS
I'm just wondering if its going to turn out like smoked malt and how much to use
I hear that mesquite and hickory malt definitely taste like barbecue in the beer, as opposed to standard German rauchmalt which is more neutral, or at least as neutral as smoked malt can be. One thing to remember is to let the malt rest for a week or two after smoking to let it mellow a bit, otherwise it's super potent.
As for amount, a standard rauchbier has about 50% of the base malt replaced with smoked malt, so I guess go from there. My stout is about 20% cherrywood smoked malt, but it's still fermenting so I can't tell you how it turned out yet...