Okay, first things first: Reduce your Crystal malts.
Special B and 120L Crystal are slightly different, but you're talking 15% of the grist in an instance where I don't recommend exceeding 10% with a much lighter Crystal (~60L). Stick with your amounts and you'll end up with a sticky mess that tastes like burnt toffee. Delete the 120L entirely and replace with 12 oz to a full pound of 60L. Reduce Special B to no more than 4 oz or, if using a pound of 60L, delete it entirely.
Second, it is my personal opinion that smoked malt is loathsome, wretched stuff. If you must use it, go ahead, but on your head be it. I don't think it's appropriate in Porter as a style, either, Alaskan be damned.
Hops: You've got the perfect combination in your Chinook and Willamette. Use the Chinook to bitter; target a BU:GU ratio of ~0.5-0.7 (to compute BU:GU ratio, divide the IBU by the last two digits of the estimated OG). Add the Willamette in two charges: 1 oz for flavor and 1 oz at flameout for aroma.