Author Topic: Home-Smoked Malt  (Read 3372 times)

Offline jeffy

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Home-Smoked Malt
« on: July 12, 2010, 05:39:48 AM »
I smoked three bags of malt yesterday and made my entire neighborhood smell great.  The box has enough trays to hold about 50 pounds of malt when full.  The fire is far enough away that the smoke is pretty cool when it gets to the box.


« Last Edit: July 12, 2010, 06:18:57 AM by jeffy »
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline akr71

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Re: Home-Smoked Malt
« Reply #1 on: July 12, 2010, 05:56:47 AM »
Sweet!  Love the setup.
Andy

Amherst, NS - Canada

Offline hopfenundmalz

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Re: Home-Smoked Malt
« Reply #2 on: July 12, 2010, 07:17:31 AM »
I smoked 4 lbs on Friday.

You did three bags!   :o

You like smoked beer, I think.
Jeff Rankert
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Offline beerocd

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Re: Home-Smoked Malt
« Reply #3 on: July 12, 2010, 07:23:37 AM »
What kind of wood?
The moral majority, is neither.

Offline denny

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Re: Home-Smoked Malt
« Reply #4 on: July 12, 2010, 08:15:01 AM »
I tried smoking malt, but it kept falling out of the rolling papers...;)
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Offline jeffy

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Re: Home-Smoked Malt
« Reply #5 on: July 12, 2010, 08:22:10 AM »
Alder wood.  It's for a friend of mine at a commercial brewery.  I get to help brew seven barrels of smoked beer next weekend.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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BJCP judge since 1995

Offline dak0415

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Re: Home-Smoked Malt
« Reply #6 on: July 12, 2010, 08:27:16 AM »
I tried smoking malt, but it kept falling out of the rolling papers...;)
I had the same problem. Now Irish Moss......
Dave Koenig
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Offline majorvices

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Re: Home-Smoked Malt
« Reply #7 on: July 12, 2010, 09:21:02 AM »
NIIICE set up. So is that what you also use to cold smoke meats and such? What a clever and simple idea!
Keith Y.
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Offline babalu87

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Re: Home-Smoked Malt
« Reply #8 on: July 12, 2010, 09:49:43 AM »
NIIICE set up. So is that what you also use to cold smoke meats and such? What a clever and simple idea!

I thought the same thing when looking at it.

Do this I must.

Could pack that bugger full of Bluefish filets and smoke em up.

Jeff

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Offline bonjour

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Re: Home-Smoked Malt
« Reply #9 on: July 12, 2010, 09:52:26 AM »
Nice setup,  any objections to moving to equipment?  This kinda fits both places.
Fred Bonjour
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Offline jeffy

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Re: Home-Smoked Malt
« Reply #10 on: July 12, 2010, 10:11:55 AM »
Yeah I guess it does fit in "equipment" better.
I've smoked cheese in it without melting.  Temperature inside on Sunday was about 95, which was just a tad warmer than ambient.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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BJCP judge since 1995

Offline beerocd

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Re: Home-Smoked Malt
« Reply #11 on: July 12, 2010, 10:20:20 AM »
So, a hole saw to the weber? Do you think it would work just thru the vent already there? Maybe some magnets and a gasket or something along those lines?
The moral majority, is neither.

Offline bonjour

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Re: Home-Smoked Malt
« Reply #12 on: July 12, 2010, 10:37:10 AM »
That would give you warm smoke,  this is a cold smoker, great for fish
Fred Bonjour
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Offline babalu87

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Re: Home-Smoked Malt
« Reply #13 on: July 12, 2010, 10:47:34 AM »
That would give you warm smoke,  this is a cold smoker, great for fish


I believe he is speaking of using the aluminum vent for the smoke as opposed to drilling a hole in a perfectly good weber top.
Jeff

On draught:
IIPA, Stout, Hefeweizen, Hallertau Pale Ale, Bitter

Primary:
Hefeweizen,Berliner Weisse, Mead

Offline jeffy

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Re: Home-Smoked Malt
« Reply #14 on: July 12, 2010, 11:04:26 AM »
So, a hole saw to the weber? Do you think it would work just thru the vent already there? Maybe some magnets and a gasket or something along those lines?
This Weber top with the hole in it was from an old rusted out grill.  The hole was where the vent was originally.  I replaced the bottom with an almost new one on Craig's List for $35, which came with a new lid.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995