So,
Seeing as there's going to be a pig smoking this weekend during a "brewing event", I was wondering what is involved with smoking some grain for a future brew. I assume you can't just put the grains in the smoker, as you don't want to deal with the heat. Do you need to rig up something for a cold smoker as shown in this picture from another thread on HBT on smoked IPA's ? (https://www.homebrewtalk.com/f12/smoked-ipa-13801/index2.html#post133532).
How long would you want to keep the grains on the smoke? Is this pan of malt just sitting on a black stand to keep it off the ground, or is there water under the pan too? How would you store the grain afterwards? I think I read in Mosher's book that you need to let them "air out" for a few weeks to get rid of the harshness of the smoke first? Anybody got much experience smoking grain?
Or is everyone's smoking experience here only with pigs and crack?
I've only used store-bought smoked grains (many of which are excellent), but from all reading I've done you want to cold-smoke and you should moisten the grain first to maximize the absorption. Oh, and the grain needs to sit a few days post-smoking. Ray Daniels' and Geoff Larson's book is an excellent resource.
But you probably know as much as I do; I haven't gotten around to setting up a cold-smoker yet.
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