I just transferred a smoked porter/stout over to the secondary that I had 5 lbs of cherry wood smoked malts in. DAMN. I hope it's not too early to tell, but it's outstanding! Nutty chocolate, roasted earthy notes, and a nice balance of smoke.
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 28.57 %
5.00 lb Smoked Malt (5.0 SRM) Grain 47.62 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9.52 %
1.00 lb Chocolate Malt (400.0 SRM) Grain 9.52 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 4.76 %
1.00 oz Northern Brewer [9.50 %] (60 min) Hops 21.6 IBU
1.00 oz Willamette [4.00 %] (20 min) Hops 5.5 IBU
1.00 oz Willamette [4.00 %] (5 min) Hops 1.8 IBU
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale
And the use of cherry smoked was due to PassedPawn, so I agree with him wholeheartedly. Let us know what you go with!