Roasting/Smoking Ingredients

[Neathawk49]

Hello fellow brewers, I've got a question for you all.

What is the best way to roast or smoke the ingredients that will be added to your beer in such a way to better capture the essence of the smoke.

Is it best to put grains, or other misc. ingredients, in the oven or on a grill (I don't have a smoker or I'd suggest that). Would putting wood chips, or say bacon, in the oven/on the grill with it help incorporate the desired smell/taste better?

Any tips from the pros would be welcomed.

 

[giraffe]

Usually malts are cold smoked for this. You can toast malts in the oven, but this will not impart any smoke flavor.

Id be very dubious of putting malts on a grill or direct fire like that. I think what you will get is arcid burnt flavors, but I have never tried, maybe someone below has.

 

[pigroaster]

I have had good luck with beechwood and rolled 2 row malted barley on a stainless steel screen. Put grain on top rack of BBQ, Pull grate off bbq bottom. Wrap beechwood in aluminum foil using 1 inch diameter pieces split or whole. Soak 2/3 of beachwood for 15-20 minutes in water. Mix with dry beechwood. Take a paring knife or small box cutter and poke some slits in foil. Set BBQ on low and place foil pack on lava rock or whatever you have. Put in grate. Fill a turkey foil pan with 1/3 full of water and place on bottom rack. This will act as a heat sink to protect the grain above it. Close lid. You want less than 250F heat. Every 20 minute spritz grain with water using a laundry sprayer bottle. Stir grain every 30 minutes. Arrange rolled grain no more than 1 inch deep. Smoke for 2 hours. Do not spritz for the last 20 minutes. Take a paper bag and line it with paper towels in bottom and sides. Pour in grain. Roll top of bag and let sit for at least a week. This takes the harshness out of the smoked grain. I have a great recipe if you want to try it. In prefer to cold smoke but sometimes you do not have all the toys. Look up "smoke pistol" if you want to cold smoke.