They are doing a step mash, with a mash out. Something like 100-125-156 then mashout at 167. You are using 100% wheat, you may want to do a protein rest at 125, or some grodziskie breweries used finings (traditionally isinglass) and did a single infusion mash (154-157 range), that can work too. . The beer is supposed to be clear.
Practically you may want to add some rice hulls. I don't BIAB, so I don't know if its necessary, but the mash is going to be gummy, and may hurt efficiency. I don't know. But id add a 1/2 lb to be safe.
Weyermanns oak smoked malt seems to really vary in how much smoked character it has. I assume its the age of the bag. I hope you get lucky. Cause it is a surprisingly delicious beer when it is.
You may want to add yeast nutrient. I also dont know if its strictly necessary, but I always have out of general fear.