to try and answer the question, i can see earthy being a better sub for citrus/pine flavors but i would think that if you are doing a smokey pale ale that finishing gravity and mouthfeel are going to be crucial. you want a yeast that won't attenuate so far that ALL you taste is smoke. you also want to make sure that you mash high enough (if you are all grain) to keep some sweetness around to balance the smoke.
Primary: Black Storm Ryesing (CPA),
Bottled: Tri-fecta Tripel (8/2010), Aficiando Smoked Bourbon Brown, MurphRYE's Pale Ale
Kegged: Oatmeal Stout, Winter Wheat
R.I.P: Dr. Suess's "Green Hops and Rye" Pale Ale Murphy's Law IPA, Honey-do Hefe 2.0, Power of Pine-Sol, Rob's Brown Ale, Wolfpacker's Wheaties II
Project(s) Completed: Cooler Mash Tun (dual-braid), Kegerator, Keggle Conversion, 50' Immersion Chiller.