Cold Smoking My Grain

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Hi people. On Friday night a mate and I made a cold smoker using a webber, 80 Ltr Keg, some Beechwood from his backyard and some racking to lay the grain on. I was able to cold smoke 7kg of grain for 3.5 hours. The beechwood produced a pungent/ bacon like smoke which was exactly what i was after. Yesterday i brewed the Marzen and the smoke intensity at this stage is awesome. 50% of the grain bill was smoked pilsner. Has anyone else cold smoked their grains? would love some feedback. Tonight i will start the fermentation rolling using a Bavarian lager yeast at 10 degrees for a couple of months. Fingers Crossed!

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