Hellow fellow AHA-ers! I'm trying to smoke my own malt with cherry wood (a-la Briess Cherrywood Malt). I've done a little research, but could use your input. I have a smoker, and I'm going to put my malt in a grill basket, lined with tin foil (with holes poked all around). I read an old Zymurgy with a graph on roasting grains. I believe that I can smoke my grains for 15 minutes at 275 degrees without losing much enzymatic power and/or gaining color. Will this be enough time to get a good smokey flavor? (I want to smoke 40% of the grain for my smoked porter). Also, will it be too much time in the smoker? Thanks for your input.