I don't have a smoker--yet. Something on the to-do list as I expand my brewing ideas. I might try to go ghetto on this, convert an old Weber or something of that sort.
I have lots of scrap cutoffs of various hardwoods (I do some woodworking). Lots of oak, maple and cherry around.
Pulled up my recipe in Beersmith. It was about 95% Weyermann smoked malt, and about 2.5% each of Carafa II and Melanoidin malts. Hallertau Mittelfrueh to about 25 IBU, and WY2308. It definitely was smoky, but the smoke wasn't as strong as I had hoped, kind of muted. I used to do very vigorous boils--maybe that drives off some of the flavor. I used the malt within a month or so of purchasing from Northern here in town. Not sure how quickly that malt rotates in stock--maybe it had been there a while. In any case, I think DIY smoking is the only way to go. Besides, I've never seen oak-smoked malt in stores, only the beech and some cherry-smoked. Never tried the cherry. I believe Schlenkerla smokes all their own.