It has been a week since I tried smoking malt at home or the first time. As far as the equipment used, this http://homebrewforums.net/discussion/115/cold-smoking#Item_19 thread was very helpful and useful. Thanks to @FromZwolle.

The procedure will come first, followed by some photos I shot during.

I first soaked 3lbs of pilsen malt in cold water for approx 30 minutes, or until the grain was plumb and had absorbed much of the water. After the soaking, I spread the malt over a few racks of my smoker, each layer of malt no more than an inch deep. I turned on the soldering iron, which was placed in the 1-quart pain can, filled with pecan chips. About ten minutes late smoke was pouring out of smoker, and smelled awesome. My original plan was to smoke for an hour, but the soldering iron went through the wood chips quicker than expected, so instead the malt was smoked for about 35 minutes. After the smoke had died down I put the malt into two large cookie sheets and then stuck it in the over for one hour to ensure that the malt completely dried out. Over got turned off after an hour, but I left the malt in there overnight to ensure further the malt dried out. The next morning I put a few ounces in the ziplock bag to take to work and share smells with my LHBS. The rest went into, and is still sitting in a paper bag until I use it. I am letting it sit for at least two weeks to allow the smoke to mellow, though the smell is amazing. The best descriptor I can think of is smoked jerky. It seems pretty evenly spread, and there is a slight toasted character from the oven. The pilsen also picked up quite a bit of color from is tour of duty in the oven. Unfortunately, I am not able to attach smell files to this post. Wish I could. I keep that ziplock bag at work and open it up for a smell at least 10 times a day.