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I've read a couple of questions here regarding uses for spent grain, but I'm curious if anyone has ever used it in a meat smoker.

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Not entirely certain if this is a question with a verifiable answer that is suited for this site, but I'll be damned if I don't try this next time I fire up the smoker! The amount of steam/smoke the grains would produce would certainly add a level of depth to meat you otherwise wouldn't get. –  Scott Jul 26 '14 at 5:44
    
+1 just for the idea! –  CDspace Jul 26 '14 at 16:33
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I've read that, although there are many premium materials used to smoke meat today, many of the early smokehouses used just about anything, like corncobs, and other raw materials. The majority of the flavor comes from the smoke (that is, the carbon), so it should work just fine. The only issue would be it getting sour before you have a chance to use it. –  Wyrmwood Jul 29 '14 at 19:51
    
Not an answer, but damn interesting: daviddarling.info/encyclopedia/G/AE_grain-burning_stove.html –  djs Nov 22 '14 at 7:51
    
@djs: Interesting, but "barley and oats don't work well in the stoves" and I suspect that spent grains have given up a lot of their fuel value. –  Dennis Williamson Nov 22 '14 at 13:34

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