I'm curious how you put your grain in the smoker. It seems that could effect the smoke absorption where a thick layer in a pan would absorb much less smoke than a very thin layer spread over a screen.
I agree but I went with what room I had. I put it in an aluminum pan that I perforated the bottom of. I do think that a thinner layer would have likely worked better and smoked better but I also had food in there so I didn't have room. That is one of the reasons I stirred the grain (and I also re-wetted 1/2 way through the process to try to get more smoke to "stick" to the grain).
I'm thinking if cold smoke is better, it wouldn't take me much to add a piece of flexible dryer vent hose to the top of my Big Green Egg and vent the smoke into another chamber. Like I said, I was hoping to get more browning so I wanted the heat.
not that you are likely to use the smoked malt as a base but at 250 and with water in the mix you are flirting with denaturing your enzymes. not a problem as long as you have enough other distatic malts in the grist to convert the smoked malt as well.