I'm not after a "smoke" flavor at all, just an attempt to simulate the water. Many Scottish Ales and Single Malts are made from water that has a distinctive flavor from flowing over bogs, some single malts have no peat smoked barley at all, and yet have a subtle, complex peat taste just from the water.
From the style guidelines for a Scottish Heavy 70/-
"Ingredients:
Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts."
I prefer to mimic the water as best I can for every style I make, (Dublin is easy for me, it's dang near identical to my tap water), but there are no bogs around here!