Malting Corn

[IMALOSERSCUMBAG]

I'm in the middle of a bit of an experiment here. I am malting about 4 gallons of corn. My process so far:
Soak corn in water for 48 hours, changed water after 24 and rinsed corn.
Laid out in a plastic tote 1"-2" deep and covered with wet paper towel.
This morning I had a few sprouts and am excited as hell.

My plan is to wait until I have about 2" sprouts and then dry. My thought is to turn the oven on 150-200 and give it a bit to dry. Other thought is to fire up the smoker with some fruit wood, cherry or apple. Anyone think the fruit smoke is a bad idea?

Once dry I have a grinder so I can grind to a few different consistencies. I like to get close to flour/cornmeal as it seems to give me a better ferment.

From what I have read thus far, grinding the sprouts is not harmful and it's not worth the time to remove them.

When I mash in, it appears I do not want the water to hit higher than 150 because I would actually kill the enzymes "created" by malting. Basically I can get a good ferment and not need to boil or use high temp water.

Am I on the right track or do I need a better reading source?