Well, the Scotch 80 I made was JZ's so there is actually quite a bit to the malt bill, some Munich, honey malt, crystal malt I think even a touch of chocolate if I remember off the top of head. Having said that, the smoke smell was pronounced so I was wondering if added too much? Well see, I did want it subtle though, To my palate, any kind of smoke, racuh, peat or something else, is can really hurt a beer when too much is added. I think it support the rest of the beer, not be the main or key focus of it. Not distracting in other words.
I noticed that Stone's Smoked Porter uses Peat malt 2.5% or just about 5 oz for a five gallon batch. I've never had that beer so I'm not real sure how pronounced that smoke flavor/aroma actually is but I figured I'd model my smoked porter after theirs since the beers of their that I have had seem to be pretty good. I'll defer to their better judgement in other words.