From BCJP (all three categories of scottish ale): "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" and "Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts."
If you can taste smoke, ESPECIALLY if it's not from peat smoked malt, it should go in 22B Other smoked beer. I would specify that it is based on a Scotch ale, and you used hickory smoked 2-row.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!
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