Smoke Box Build For Smoking Grain

[@cmanofthewoodscentralus3217]

Be like a cold smoker and looks like it will do a great job. Might try smoking some cheese too. Thanks for Sharing.

[@jimrkeener]

Thanks for sharing that with us. I'm amazed at all the things you do to further the craft. I'll be happy to see the result. I'm sure it will be a success. Thanks again.

[@stillworksandbrewing]

This is a fun hobby and i like to share with you all

[@mikew.1902]

Great idea for home smoking. I have often used a pecan smoked wheat (from my local brew shop) for bourbon that always turns out great. Looking forward to your recipe.........Salude!

[@clintonhoush1088]

Randy, weather stripping on the door will help retain more smoke. You could put around your steel air-flow grates as well. That way you get a bit more control on the smoke and what is staying in the box. If you have some caulki g laying around, caulk all corners inside as well, even more smoke retention. Only other thing I might suggest is one of the bottom inlets, put a very short but wider than smoke bar, steel tube so you can pull out the smoke bar, reload or change out wood/pellets in there. You'll probably mess around with multiwoods at some point and that will allow you to ise needle nose pliers to pull/insert that smoke bar.

[@PaulJones-bo8gt]

Oh man what a fantastic idea and a wonderful job building it. I got to have one now.

[@stillworksandbrewing]

i am getting into that smoke flavor

[@cheesestradamus]

Let the smoke tube burn for ten minutes before you turn it horizontal and make sure not to overfill the tube. I have three of your type. one is half length. It's easier to use for short burns or when you want more smoke than one tube will put out. Thanks again for ALL your content.

[@tomchristensen2914]

once again you beat me to it... I was going to smoke some corn in my smoker...

[@jasonacosta3860]

That thing looks tailor made to smoke jerky. Im sure it will work great on grain too

[@BigEdsGuns]

Randy, time to put some jerky meat in there, or more importantly some sausage, pork, cheese, or kielbasa. Fun recipe: Take your aged "bourbon" and add it to cooked "boston" baked beans. Then take your "aged" or "used" (dried) wood chips and mix them in the smoker tube. Now smoke your fresh kielbasa or bratwurst. After six hours, slice it up and add it to your baked beans & bourbon mix. Serve it in a bread bowl with some Cheddar or Gouda cheese on top with sour kraut and cracked pepper. Most importantly always serve it with cold beer and a shot of Schnapps. No Schnapps, serve with fresh baked pretzel (like the ones you could get at the mall in the 80's for $1.00) and mustard. Always source fresh horse radish to kick the mustard. I have made schnapps only a handful of times. It's different (peppermint and vanilla) but it is worth it. KILLER SHOT: Equal parts - Half Cranberry Juice and Half Vanilla Schnapps. --> It is A Liquid Cherry Cheesecake shot. I strongly recommend a CheeseCake shot after coffee & desert on Thanksgiving day. Cheers Buddy!

[@garrymcgaw4745]

Do you crush the grain first?...

[@timadair4339]

Randy, if you would like to be a hero over the holidays, hard boil then peel some eggs, cold smoke them for a couple hours then make deviled eggs with them. I am ordered by family and friends to bring them to holiday gatherings. They are the first things to go. I think you are onto something with smoked grain. I can't wait to know how your single malt whiskey turns out. What flavor pellets are you using for your whiskey?

[@richardgamble7187]

Hi Randy, Love your channel !!.....could barley, wheat, rye and oats be enhanced by using a smoker?? As usual, well done!! Richard

[@johnford2884]

Where did you get the trays and what size are they?

[@donniepowell7146]

If you like smoke try using heavy peated malt in your grain bill.

[@donniepowell7146]

Oops I spoke to soon.

[@MichaelLugo-my9gh]

Think ur being to hard on yourself...it looks good from here lol