[markh792]

http://phoenix.craigslist.org/evl/for/2568289513.html

[azkitch]

"Weber Performer. Less then a year old barley used. Comes with a 20lb bag of lump charcoal. $200."
 He must have a special grate to cook the barley.

[Mark]

I prefer the liquid form of barley when I'm grilling.

[Gizzy's Smokin Crew]

Me Too

[skou]

What?

You guys never had Rauchbier?  It uses smoked barley as a flavor.

steve

[Mark]

A couple of years ago I smoked about 10 lbs of barley for some of the Oktoberfest homebrewers. I put the barley malt into a big deepdish pizza pan and used alder for my smoke. I never did hear how it turned out in their brew, but I'm not a big fan of rauchbiers. They taste like somebody dropped a cigarette butt into my beer bottle when I wasn't looking. I'm equally ambivalent about smoked cheese.

[skou]

Mark, (well, we're hijacking this guy's post all to he**) I used to be a homebrewer.  Even worked in the Tempe homebrewing store for a couple years.  (The owner is a world-class @$$hat!!)

Smoking barley should be done VERY MILDLY!!  Alder would be a good choice, bit done very lightly.  You should just BARELY perceive the smoke in the beer, and just a hint in the barley, after smoking.  Also, the grain bill should only call for 10% at the most, of smoked barley.

Rauchbier done RIGHT is a decent brew to drink.  Done with a heavy hand, it tastes like licking out an ashtray!

Funny, smoking meat is the same way.

As my brother Sterling (Skouson, here) says, the smoke should whisper, not yell!

steve