So just an update:
The beer has finished fermenting and I'm gonna keg it when I get back from my holiday travels (in about a week).
Even after adding a lb of rauchmalt the smoke character is very faint. You really have to be looking for it on the sip but it's slightly more perceptible on the exhale after the sip. I think it'll come through a little better after it's carbed. Either way, it's still a tasty brew but I was hoping for a touch more smoke.
Next time I try this malt it will be used for 100% of the base. I had originally given that a thought when formulating my recipe as I've heard that that is exactly what Alaskan does with theirs. But because of my experiences (limited) with Briess cherrywood smoked malt and rauchmalt, both of which are more aggressive (particularly the Briess) I thought that I'd take the cautious approach on this one.