Help - Smoked Robust Porter Converting to Partial Mash

I got this recipe award winning recipe from the Jamil Show. I'd like to brew it but I'm not set up for all grain brewing. Its my undestanding that unless I want a bunch of starch in my beer I'll have to do a partial mash...on a count of the rauchmalt, because it needs to convert.

Can anybody give me some guidance on how to convert this to a partial mash? How much extract should I use and how much 2 row? Whats my two-row to rauch and munich ratio? I'd be willing to dial back the rauch malt a little...but I trust Jamil's judgement.

6 Gallon batch - SG 1065
8.5 lbs of pale 2 row
3 lbs Rauch mal
1 pound munich
1 lbs crystal 75
1 lbs crystal 40
.5 black patent
¾ lbs chocolate
WL 001 or Wyeast 1056

1 oz kent golding 6.6% AA 60 min
.7 oz Willamette 4.3% AA 30 min
.8 oz willamete at 15 min
.4 goldings at 0 min
.4 willamette 0 min

Partial mash: Mix with pale malt and hold at 154 degrees. Use 1.5 quarts of water per lbs of grain for 30-40 minutes and use the liquid to brew with.

Any help is appreciated

Here's my try at converting it. Any suggestions?

Partial Mash @ 154 degrees for 40 min in 6 quarts
2 lbs 2 row - pale
1 lbs rauch malt
1 lbs munich

Steep Grains 30 min
5 lbs - Amber LME
1 lbs crystal 75
1 lbs crystal 40
¾ lbs chocolate

1 oz kent golding 6.6% AA 60 min
.7 oz Willamette 4.3% AA 30 min
.8 oz willamete at 15 min
.4 oz goldings at 0 min
.4 oz willamette 0 min

WL 001 or Wyeast 1056