I think you need to simplify the grain bill a bit. As it stands you'll end up with a beer that has too much going on and too much sweetness (for my tastes anyway). Just pick a few specialty malts to add to a base of Maris Otter and Vienna. Maybe a combination of Special B, Oats, and Chocolate. You could certainly add some smoked malt as well, but 1 lb probably won’t be noticeable in such a big beer.
Here is the recipe I just brewed for a Smoked Baltic Porter.
41.4% - 6.00 lbs. Weyermann Smoked Malt
20.7% - 3.00 lbs. German Munich Malt
20.7% - 3.00 lbs. French Pilsen
6.9% - 1.00 lbs. Flaked Rye
5.2% - 0.75 lbs. Brown Malt
5.2% - 0.75 lbs. Carafa Special II
For hops since you are just bittering the variety isn’t too important I used a collection of hops I had left over in the freezer from other batches (Brewer’s Gold, Perle, Fuggle). Any of the ones you mentioned would work fine. At 50 IBUs I went slightly bitterer than the style usually is, but I think it will compliment the dark chocolate and smoke well.
For big lagers I really like White Labs 833 Bock. It lets the malt shine through and has enough alcohol tolerance to deal with a big beer. You’ll need ~1+ starter, so you might be better off brewing a lower gravity lager first and then using the yeast from that to ferment this one (I used Kolsch yeast since I had I just used it to brew a kolsch). Get the beer cooled down to around fermentation temperature before pitching the yeast, and hold it ~50 F for 3 weeks or until fermentation is complete. Then let it warm up for a few days to ensure fermentation is complete. Finally lager as close to freezing as your fridge will get for 6-8 weeks before bottling/kegging.
Hope that helps, and welcome to the board.