Other than the fusel alcohols, it's more a matter of getting and identifying the flavors and finding a way to make them work for you. You'll have to figure out what flavors they produce so you can find the right place to accentuate them.
Start by treating it like a hop experiment, same malt...
I'm still waiting for them to click for me, I try one every couple of months. I think part of what gets me with them is the first few I tried were all home brews that even the brewers weren't all that happy with.
Your starters should be good, ramping up lager yeast to pitching numbers has a lot to do with the colder fermentation temps. If your going to ferment at ale temps you don't need such a large starter.
Use the golden promise, some munich, a little of a medium crystal and some of the chocolate and roasted stuff. Once you add in some of the ekg you'll have something of porter going. Use either one of the yeasts.