I make homebrew - yep, brew my own beer. And I have a smoker for
making ribs, chicken, etc. I love both hobbies (they go GREAT
together) & was wondering if anyone here had any experience smoking
malt. In short, I'd like to experiment with smoked malt in my beers.
Any info would be helpful - what temp, how long, wood types, moistened
malt or dry, anything!

Thanks for your help!