Guidance for Smoky Roggen/Marzen

[Erroneous]

In about a year my sister will be getting married and of course that means I get to brew the beer! I've got about a year to develope a recipe, and I'd like to do something with a little smoke to it since the groom's last name is Woods.

I think it shouldn't be a heavy smoke and my most popular style I've shared with family is Oktoberfest. I would kind of like to add some rye just to introduce even more complex flavors. I'm thinking I can use cherrywood instead of beechwood smoked malt because it isn't as harsh. I have a lagering fridge so that's no issue. Here's what I have so far:

Amt                   Name                                     Type          #        %/IBU         
4 lbs 8.0 oz          Rye Malt (Weyermann) (3.0 SRM)           Grain         1        36.7 %        
4 lbs                 Pale Malt (Weyermann) (3.3 SRM)          Grain         2        32.7 %        
2 lbs                 Cherrywood Smoked Malt (Weyermann) (2.0  Grain         3        16.3 %        
1 lbs 8.0 oz          Caramunich Malt (56.0 SRM)               Grain         4        12.2 %        
4.0 oz                Melanoiden Malt (20.0 SRM)               Grain         5        2.0 %         
1.50 oz               Hallertauer [4.80 %] - Boil 60.0 min     Hop           6        22.3 IBUs     
0.50 oz               Hallertauer [4.80 %] - Boil 15.0 min     Hop           7        3.7 IBUs      
1.0 pkg               SafLager German Lager (DCL/Fermentis #S- Yeast         8        -

Any thoughts or suggestions?